Ricotta Hotcakes
Recipe By : Nigella Lawson
9 ounces ricotta cheese — part skim milk — 1 cup plus 2 tablespoons
1/2 cup milk — skim
2 whole eggs — separted
3/4 cup flour
1 teaspoon baking powder
1 pinch salt
2 teaspoons oil
Combine ricotta, milk and yolks; mix well. Stir flour, powder and salt together and add to ricotta mixture.
Beat egg whites till foamy with whisk, fold into ricotta mixture.
Heat oil in pan, drop in batter by spoonfuls and cook 1 min, flip and cook till done on other side. Serve with syrup.
Source: “”Nigella;’ Forever summer'””