Ricotta and orange hotcakes
Ricotta gives these hotcake-style pancakes a light and creamy interior, while using coconut sugar means they get a dark golden colour round the edges.
In a bowl, beat egg whites until peaks form. In another large bowl, sift together the flour, baking soda, and coconut sugar, then beat in the ricotta, milk and orange zest. Fold in half the egg white till combined, then fold in the rest until just combined.
Heat a small frying pan, grease it with butter, and add batter using a ladle – add enough to make a pancake about 14cm in diameter and about 1 to 1 ½ cm thick. The batter is quite thick so you will have to swirl it around with the bottom of the ladle to spread it out a bit. Cook for 3 mins on the first side until the top is bubbling, then flip and cook for 1-2 mins until the underside is golden. Turn out into an ovenproof dish, cover with foil and keep warm in oven while you continue to cook the rest of the batter, one pancake at a time.
- Double these recipes if you’re feeding a bigger crowd
- If using a ricotta with a lot of liquid, drain out the excess liquid using a sieve before adding ricotta to batter. I used Viavio ricotta which didn’t need draining at all.
3 eggs, separated
1 ½ cups self-raising flour
½ tsp baking soda
2 Tbsp coconut sugar
1 ¼ cups milk
2 tsp orange zest