Ricotta Hotcakes with Maple Butter

If you love Hotcakes then you are in the right place.

It does not matter whether you call them hotcakes or pancakes. Do you really know the difference? I can never tell. Some a large, brown and some are small and golden. They all look heavenly to me. Have you ever tried making hotcakes/pancakes from scratch? I always add too much flour or not enough sugar.  Do you add your own twist..?

Lets find out together.

Today, I bring you Donna Hay’s: Ricotta Hotcakes with Maple Butter – you can find this recipe on her website as the recipe is not mine but with my own twist to it when I make my own.

Cooking any breakfast is up for interpretation. Don’t you agree? Sometimes, you want banana hotcakes or blueberry (see below) and or just the plain ones with sugar. I tend to make them all for a family of over twelve – that’s a lot of hotcakes to jiggle. How many do you have in your family?

We have recipes for bake dinners and cooking for large numbers in the recipe section – I’d love for you to check it out and get some ideas. Don’t forget to share your comments.

Now, lets begin especially knowing how many we are cooking for… 🙂

1½ cups (225g) self-raising (self-rising) flour
 ½ cup caster (superfine) sugar
 4 eggs, separated
 1½ cups (375ml) buttermilk
 1 teaspoon vanilla extract
 200g ricotta
 ¼ cup (55g) caster (superfine) sugar, extra
 1 teaspoon ground cinnamon
 maple syrup and lemon wedges, to serve

maple butter

 80g butter, softened
 1-2 tablespoon maple syrup

  To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.

  Place the flour, sugar, egg yolks, buttermilk and vanilla in a bowl and mix to combine. Whisk the eggwhite until stiff peaks form and fold through the flour mixture with the ricotta.

  Heat a lightly greased large non-stick frying pan over low heat. Cook 2 tablespoons of the mixture, in batches, for 3–4 minutes each side or until puffed and golden. Combine the extra sugar and cinnamon and sprinkle over the pancakes. Top with the maple butter, drizzle over the maple syrup and serve with lemon wedges. Serves 4.

  * For blueberry ricotta hotcakes, add 1 cup (150g) fresh or frozen blueberries to the flour mixture with the ricotta. Top hotcakes with maple butter and drizzle over maple syrup.

What hotcakes are your faveriote? Do you even like the smell and taste of hotcakes? Why/Why not? Do you have a specail recipe you like to share? Leave your comments and suggestions below.

Until the next recipe! Enjoy 🙂