Ricotta Hotcake


Matt Sinclair


2 – 4 people


  • 250g Coles Ricotta
  • 4 egg yolks
  • 1 tsp. vanilla bean extract
  • 1 cup Self-Raising flour
  • 200 ml milk
  • 4 egg whites
  • ½ cup caster sugar
  • 50 gm unsalted butter


  • 200g assorted berries
  • 2 Tbsp. roasted slivered almonds
  • Zest of 1 orange
  • Maple Syrup
  • Dollop mascarpone
  • Icing sugar


  • Pre-heat oven to 170C. Place 30cm metal-handled frypan in over to heat.
  • Combine ricotta, egg yolks, vanilla and milk in a large bowl and whisk until smooth. Sift in flour and whisk to combine.
  • In a separate bowl or stand mixer, whisk egg whites until foamy. Gradually add sugar, approximately 2 Tbsp. at a time, and whisk until thick and glossy. Egg whites should leave a trail.
  • Add 1/3 egg white mixture to ricotta batter and fold gently to combine. Repeat with remaining mixture.
  • Add butter to preheated frypan and allow to melt in the oven.
  • Pour batter into frypan and place back into oven. Cook until slightly risen and golden brown, approximately 25 minutes.
  • Garnish with assorted berries, maple syrup, toasted almonds, mascarpone and icing sugar.

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