Susan from Food Blogga
Nigella says this recipe makes about 25 hotcakes. That's if you like miniature ones. I made about 12 "American sized" hotcakes.
9 ounces (1 cup plus 2 Tbsp ricotta cheese)
½ cup low fat milk
2 large eggs, separated
¾-1 cup all-purpose flour (add more to make batter thicker if necessary)
1 tsp baking powder
Canola oil for the cooking the cakes o the griddle
Add ricotta, milk, and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, and salt, and gently whisk to make a smooth batter.
In a glass or metal bowl, whisk egg whites until they become foamy, then fold them into the ricotta mixture.
the oil on a griddle or large frying pan. Pour batter onto the griddle.
Cook for about 1 minute until golden, then flip and cook another
minute. Keep the cooked hotcakes warm by tenting them with foil on a
large warmed plate, while you make the rest.
with honeyed peaches and nectarines below, or with a topping of your
choice, such as maple syrup, fresh berries, or wild honey.
Peaches and Nectarines in a Honey Syrup
¾ cup water
1/8 cup good honey
2 Tbsp sugar
A few dashes each of ground cinnamon and nutmeg
¼ tsp pure vanilla extract
1 large ripe peach, sliced
1 large rip nectarine, sliced
When ready, place hotcakes on a plate, layering with cooking fruit and drizzling with more of the honey syrup. Garnish with a couple of slices of ripe but uncooked fruit slices, if desired.