RICOTTA HOT CAKES

Makes 12

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes

flour 125 g baking powder 1t sugar 1½ T salt ¼t free-range eggs 2, separated milk ¾ cup

Woolworths vanilla paste ½t lemon 1, zested orange 1, zested ricotta 250 g vegetable oil, for frying lemon curd or butter, for serving

1 Sift all the dry ingredients into a bowl.

2 Beat the egg yolks together, then add the milk, vanilla paste and lemon and orange zest. 3 Whisk the egg whites until stiff peaks form. Fold the dry ingredients into the wet ingredients, then fold in the ricotta and egg whites. Don’t overmix the batter, pieces of ricotta should still be visible. 4 Fry 1 heaped T batter per hotcake in a nonstick pan over a medium heat until golden, then turn and cook on the other side. 5 Serve with butter or lemon curd.