Ricotta Hotcakes

1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup GF plain flour
1 tspn baking powder
pinch of salt
50g butter

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold eggwhites through batter in two batches with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch) Cook over a low to medium heat for 2 minutes or until the hotcakes have golden undersides. I set the electric frypan to 150c. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and keep warm. Dust with icing sugar, add maple syrup, lemon sugar, honey or soft fruit as desired. Serves 6-8. They were delicious and some of the best I have cooked.

Sorry no picture as they were eaten too quickly!