Ricotta Hotcakes
Light, Fluffy and Perfectly Indulgent – A Café-Style Brunch Classic Made at Home!
‘Hotcakes’ just has a ring to it doesn’t it? Perfect little bites of airy breakfasty deliciousness. I served these with my most favourite jam recipe ever. You will be surprised to find that recipe is not the Vanilla Strawberry Jam, (also a firm 10 year favourite) but the Spiced Pineapple Jam. SO good. Just delish! This recipe appears in The Weekend Table, if you don't have a copy yet, you must be the last person in Australia not to have one? We are almost entirely sold out.
There’s something undeniably special about making every element of a dish from scratch—and these ricotta hotcakes are the ultimate celebration of that. Starting with your own homemade ricotta (which is far easier than you think), these hotcakes are light, creamy, and impossibly fluffy, with a richness that store-bought simply can’t deliver. Whether you top them with a dollop of whipped cream, a drizzle of maple syrup, or a scatter of fresh berries, you’ll taste the difference that fresh, whole ingredients make. It’s a brunch worth staying in for.
Need
- 4 eggs separated
- 1/2 Teaspoon cream of tartar
- 2 Teaspoons baking soda
- 1 Pinch pink salt flakes BUY
- 100 Grams whole milk BUY
- 40 Grams butter melted, plus more for cooking BUY
- 250 Grams Fresh Ricotta Cheese well drained Recipe
- 200 Grams plain flour BUY
Do
- 1
Preheat a flat frying or crepe pan on a medium heat.
- 2
Place egg whites and cream of tartar into the Thermomix bowl and whip 4 min/Butterfly/speed 3. Remove carefully from the bowl and set aside.
- 3
Place yolks, baking soda, salt, milk and melted butter into the Thermomix bowl and blend 20 sec/speed 9.
- 4
Add ricotta and flour and incorporate 20 sec/Interval/dough setting. Fold any remaining ingredients together with a spatula. Add ½ the egg whites and fold in with spatula. Add remaining egg whites and fold until combined. You do not need a completely smooth batter.
- 5
Butter the heated frying pan generously and dollop approximately ⅓ cup of batter onto the hot pan. Cook up to 3 at a time. Turn when golden and the bubbles are starting to appear and cook on second side.
- 6
Serve hot with toppings of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
