I love a bit of fresh ricotta and it makes for very light and fluffy pancakes/hotcakes so here’s the recipe I’ve tried quite a few times, through trial & error I have discovered that if you’re using ricotta you need to have a fairly thick batter, spread the batter out a little with the back of a spoon and let it cook for about 3 mins or until it looks as though it’s beginning to set, obviously this needs to be on a fairly low heat otherwise it will burn before you can flip it. Too soon and you’ll flip mush.
You will need
300g fresh Ricotta
2 Tbsp brown sugar
1 1/2 cups Self Raising Flour
about 1/2 cup milk, adjust this so you achieve a thickish consistency
Place the ricotta in a mixing bowl and break up a bit with a whisk, add the brown sugar, egg, flour & milk and mix well, but not so much that the ricotta is completely broken up, you still want to see little chunks of ricotta.
In a hot pan, melt some butter & olive oil, spread the batter out & allow to cook until it’s set before flipping. Once cooked place on a serving dish and repeat the process, serve with your favourite toppings, although funnily enough with maple syrup it tasted a bit strange, much better with golden syrup or jam.