If you missed making these light and fluffy hotcakes for Mother's Day, give them a whirl this weekend.
In place of strawberries, use blueberries or other berries, or make a fruity sauce with frozen berries.
4 large (size 7) free-range eggs
200g (about 7 ounces) ricotta
Pinch of salt
Finely grated zest 1 lemon
2 Tbsp unsalted butter, melted
5 level Tbsp standard flour
2 Tbsp caster (superfine granulated) sugar
250g (about 8 ounces) strawberries, hulled and sliced
1 Tbsp icing (confectioner’s) sugar
Sliced banana, maple syrup, cream or yoghurt, to serve
1 Separate eggs, putting whites in a grease-free bowl. Put egg yolks in a large bowl and beat with a wooden spoon until smooth and liquid. Beat in ricotta, salt and lemon zest. Pour in melted butter, then work in flour.
2 Whisk egg whites until stiff peaks form, then beat in sugar and continue beating for 2-3 minutes until glossy. Using a large spoon, mix 1 large spoonful of whipped egg whites into the ricotta mixture, then carefully fold in the rest.
3 Heat a lightly buttered non-stick frying pan (skillet) over gentle heat, or preheat a lightly greased barbecue hot plate (griddle). Working in batches, drop spoonfuls of batter onto hot pan or hot plate, making hotcakes about 6cm (2½”) in diameter. Cook for 1-2 minutes, until golden, then flip and cook the other side. Transfer to a cooling rack as they are done and cover with a clean cloth.
4 Mix strawberries with icing sugar. Serve the hotcakes with strawberries, banana, maple syrup and cream or yoghurt.
Photography Aaron McLean http://www.aaronmclean.com