Ricotta Hotcakes

Method

To make ricotta

• 1)

  Pour your 2L minus 180mL into a pot (1820mL)

• 2)

  Put pot onto medium to high heat

• 3)

  Stir intermittently

• 4)

  Bring to 85C which is when it starts to get bubbles around the edge before the boil

• 5)

  Juice two lemons into a bowl

• 6)

  Take milk off heat once going foamy, bubbling around the edge

• 7)

  Then add the lemon juice, let it sit a bit and you will see if split a bit

• 8)

  Gently stir and you will see it separating

• 9)

  Once it’s finished separating, strain whey away from ricotta

• 10)

  Use 320g of it for hot cakes, save the rest

To make hot cakes

• 1)

  Put 180mL of milk, zest of 2 lemons, flour, baking powder into mixing bowl

• 2)

  Crack eggs into a separate bowl and whisk

• 3)

  Add 320g of ricotta into pancake mix and mix through

• 4)

  Depending on your toppings of choice, if you’re #teambacon get a fry pan going on a high heat with oil and start cooking bacon

• 5)

  Pop a wire rack next to your stove to place pancakes on as they are cooked so they don’t sweat

• 6)

  Get a pan on medium heat on a big even burner. Drop a knob of butter into pan and melt down. Once butter is bubbling, ladle or spoon portions of pancake mix into pan. Then increase heat to high to get some nice colour on pancake

• 7)

  After approx 2 mins flip the pancake over, turn down to a medium to high heat for the second side

• 8)

  Cook for approx 1.5 mins on second side, place onto wire rack. Place some more butter in and repeat until all mixture is cooked

• 9)

  Serve with toppings of your choice!