Ready in 15 minutes | Serves 6
- 1 cup ricotta cheese
- 3/4 cup milk
- 4 large eggs, separated
- 1 1/4 cups flour
- 2 tbsn. sugar
- dash of salt
- 2 tsp. grated lemon zest
- 1 tsp. baking powder
- 1 – 2 cups blueberries or other berries, if desired
Pour the milk into a mixing bowl, then add the egg yolks; mix until combined.
Add the flour, baking powder, sugar and salt and mix well. Add the lemon zest and mix.
Beat the egg whites until stiff but not dry peaks form.
Gently fold throughout the batter, leaving some streaks of white.
Add the ricotta and mix gently (take care not to overmix as you want it to be slightly chunky).
Heat a non-stick or cast iron pan over medium heat, then grease lightly with butter or oil.
Pour 1/2 cup of the batter (per hotcake) into the pan.
Sprinkle the top of the hotcake with a few berries. Cook on one side until little bubbles appear, about 2 minutes, then flip over and cook on the other side for about 1 minute.
Serve with fresh berries and icing sugar or maple syrup if desired