Everyone knows that breakfast is the most important meal of the day and I actually cannot function without breakfast .
And normally I just grab a piece of toast or a bowl of cereal or something .
But if I don't have anything to do that day , I like to take things a little bit more easy and have a bit more of an indulgent breakfast .
And these ricotta hot cakes are my go to recipe , and I'm gonna show you how I do it .
The first thing I'm gonna do is mix my dry ingredients together .
So I have 100 and 45 grammes of plain flour here .
I'm just gonna pop that through a sip , and I'm gonna follow that with a tablespoon of castor sugar and half a teaspoon of baking powder and then a good pinch of salt .
I'm gonna shuffle that through the sieve and just put it to one side , and now it's time for the ricotta .
Now ricotta is a soft , creamy cheese from Italy , and it's really good in savoury food .
But it's perfect for sweet things because it doesn't have any salt in it , and it's got a slightly sweet , creamy flavour .
So I have , um , 240 grammes of ricotta here .
I'm just gonna put that into a bowl , and I'm gonna follow that with two large free range eggs .
And then I need 100 and 75 millilitres of whole milk and lastly , half a teaspoon of vanilla extract and that just needs to be whisked together until it's all really smooth and well combined .
And then I'm just gonna add the dry mix to the wet mix and give that a good stir .
So I'm just gonna put that to one side .
And now I'm going to get whisking some egg whites .
I have two large free range egg whites in this bowl , and I'm gonna whip them to a stiff peak consistency using my hand blender that's looking really stiff .
So this is gonna add some much needed fluffiness and air to these delicious pancakes .
But first , what I need to do to loosen up the batter is to spoon a spoonful into the main batter and just fold it through gently just to loosen it up .
And then I just need to put the rest of my egg whites in and fold it through carefully .
I don't wanna knock any of that air out .
So now that that's all mixed in , I have a really fluffy , airy batter , and now it is time to get cooking .
So I have a nice , decent size frying pan here , and I'm just gonna put that on to a medium to high heat and then put some butter on it .
So once your butter's completely coated the frying pan and it's sizzling away , then you need to doll up some of your lovely batter into your pan .
So I'm just gonna use the same spoon , and I can probably fit three on this pan .
You'll know when these need to be flipped when air bubbles start coming through the surface .
So once you flip them over , you just need to cook them for one or two minutes on the other side and then keep on going till you've used all your butter up .
Yeah , there they are , fluffy , lovely ricotta hotcakes , and I like to serve these with some whipped maple butter .
And if you'd like to know how to make whipped maple butter , then check out Tuesday's video .
I'm gonna try and put up a little quick one for you to show you how to make that .
I hope you've enjoyed this one .
And if you have , don't forget to give it a thumbs up .
And also you can subscribe to my channel by clicking on the link .
And I will be back next week with another recipe for you guys .
So I will see you then .