These delicious hotcakes are light, fluffy, soft and so much better than your average Bisquick pancakes!.Top them off with some fresh honeycomb, and let the honeycomb flow down the sides. They’re easy to make, with ricotta and some every day pantry ingredients. Five to ten minutes prep.
1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup plain all-purpose flour
1 tsp baking powder
a pinch of salt
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.
I found this recipe at: http://ilovemilkandcookies.blogspot.com (Thanks!)