Ricotta Hotcakes with Berries


2 cups self-raising flour
2 teaspoons sugar
3 eggs, lightly beaten
1 ¾ cups milk
50g Butter, melted
1 punnet raspberries
250g tub Perfect Italiano Ricotta
toasted flaked almonds, for serving
maple syrup, for drizzling
icing sugar, for dusting


1. Place flour and sugar in a bowl. Whisk eggs and milk together and add to dry ingredients with melted butter, mix until smooth. Fold in half the raspberries.
2.Pour ¼ cup batter into a heated non stick frypan, swirl 1 teaspoon of Ricotta through the mixture. Cook until bubbles form, turn and cook until golden. Repeat with remaining mixture.
3.Serve pancake stacks, dolloped with remaining Ricotta, raspberries and almonds, drizzle with maple syrup and a dusting of icing sugar.

Try using blueberries, strawberries or a mixed berry selection, when raspberries aren’t in season.



10 Responses to “Ricotta Hotcakes with Berries”

  1. Oh, Amanda! This has got to be the ultimate comfort food! Ricotta cheese, no less! Thank you for posting this breakfast delight! Your posts are always worth the time to check them out. I appreciate you, Amanda.

    • I love love Ricotta too…but then I say that about all cheeses!! I think I’ll have to start walking longer than the 7km I do every day!! Lick our lips coz it goes to the hips!! Mwah x

  2. Would you like a glass of Moet with that?

  3. ladynimue Says:

    tempting !! if only i wasn’t on a diet , i would have loved to make these !!!

  4. awww……….. man!!!

    this always makes my mouth melt and i can’t even make them at home 😦

    mean buttercup!!! 😛

  5. I am licking my lips just looking at the picture! Looks so yummy! xxxxHeartspell

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