Ricotta hotcakes

These delicious ricotta hotcakes are perfect for a healthy breakfast or post-dinner treat. You can serve them with a wide variety of fruits, or simply on their own.

Ingredients (makes 12)

  • 3/4 cup wholemeal plain flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 100g ricotta
  • 3/4 cup buttermilk
  • 2 tablespoons honey
  • Butter, for cooking

Serve with

  • Extra cinnamon
  • Extra ricotta
  • Extra honey
  • 1 1/2 cups strawberries, chopped (You can substitute another fruit for the strawberries, e.g. chopped banana or blueberries)


Whisk eggs and ricotta together until combined. Add in the buttermilk and honey then whisk until all four ingredients are mixed.

In a separate large bowl, sift plain flour, baking powder and cinnamon together. Combine the egg mixture with the dry ingredients.

Heat a heavy-based non-stick frying pan over medium heat. Lightly grease the pan with a little butter. Ladle 1/4 cup of mixture into pan and cook both sides for one to two minutes, or until golden brown. Repeat with remaining batter.

Serve hotcakes in stacks topped with a spoonful of ricotta, a handful of strawberries, a sprinkle of cinnamon and finish with a drizzle of honey.

Written by Lucy