Place ricotta, milk and egg yolks in a bowl and mix to combine.
Sift the flour, baking powder and salt into the ricotta mixture and mix until incorporated.
Place egg whites in a dry clean bowl and whip until stiff peaks form.
Fold egg whites into the batter using a wide metal spoon. Do this in two batches.
Over a low to medium heat, lightly grease a large non-stick frypan with a small portion of butter.
Drop a ladleful of batter into the pan and cook for two minutes or until the edges have turned golden brown.
Flip the hotcakes over and fry until it is cooked through.
Transfer to a plate. Top with appropriate condiments and dust with icing sugar.
NOTE: Hotcake batter can be stored up to 24 hours covered, in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (107g)|
|Recipe Makes: 6|
|Calories from Fat: 110 (69%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.4mg||12 %|
|Sodium 142.6mg||5 %|
|Potassium 133.8mg||4 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.8g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 159
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