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Ricotta hotcakes

Fluffy ricotta hotcakes, golden and tender, with a savory bite.
Cherry tomatoes burst sweet and tangy, finished with balsamic gloss.
Comfort food that feels fancy in every warm forkful.

breakfast ⏱ 40 min 520 kcal / portion 35.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Ricotta hotcakes
v5 · rb0e705f985 20260727Z1751 2 pieces egg 80 g self-raising flour 40 g butter 150 g cherry tomato 2 tbsp olive oil salt to taste black pepper to taste 50 g baby spinach leaf 🔥 preheat the oven to 150°C 🔪 cut cherry tomatoes in half and toss them with half the oil, salt, and black pepper 🔥 ⏱ 1 h arrange skin-side down on an oven tray and bake until the tomatoes have lost much of their moisture 🌀 separate the eggs into yolks and whites, then combine yolks with ricotta, parmesan, and milk to form a batter 🌀 stir in the self-raising flour and salt, then mix to a uniform batter 🌀 whisk the egg whites until foamy but not totally stiff, then fold into the ricotta mix 🍳 ⏱ 1-2 min heat half the butter in a nonstick frying pan and cook pancakes until golden, then keep warm 🍳 ⏱ 1-2 min after the first batch, heat the remaining butter and cook the remaining pancakes until golden, then keep warm 🌀 mix the remaining oil, garlic, balsamic vinegar, and some salt and black pepper 🌀 toss the spinach gently with the dressing 🍽 assemble pancakes and top with spinach salad and roasted tomatoes 🍽 finish with a sprinkling of fresh basil leaves and pine nuts, then serve at once Ricotta Hotcakes 🎉 225 g ricotta 3 tbsp parmesan 125 ml milk ½ tbsp balsamic vinegar garlic to taste 2 tbsp basil leaf 30 g pine nut half oil · 1 tbsp ricotta, parmesan, milk yolks · 1 piece whites · 1 piece egg half · 20 g butter wait minutes half · 20 g butter half oil · 1 tbsp balsamic vinegar, garlic basil leaf, pine nut
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Preparation steps

  1. preheat the oven to 150°C
  2. cut cherry tomatoes in half and toss them with half the oil, salt, and black pepper
  3. arrange skin-side down on an oven tray and bake for 1 hour until the tomatoes have lost much of their moisture
  4. separate the eggs into yolks and whites, then combine yolks with ricotta, parmesan, and milk to form a batter
  5. stir in the self-raising flour and salt, then mix to a uniform batter
  6. whisk the egg whites until foamy but not totally stiff, then fold into the ricotta mix
  7. heat half the butter in a nonstick frying pan and cook pancakes for 1-2 min per side until golden, then keep warm
  8. after the first batch, heat the remaining butter and cook the remaining pancakes for 1-2 min per side until golden, then keep warm
  9. mix the remaining oil, garlic, balsamic vinegar, and some salt and black pepper
  10. toss the spinach gently with the dressing
  11. assemble pancakes and top with spinach salad and roasted tomatoes
  12. finish with a sprinkling of fresh basil leaves and pine nuts, then serve at once

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