Ricotta hotcakes

Let’s be honest: pancakes for breakfast are a classic, but probably not an everyday one especially during the busy weekly days. This version, ricotta hotcakes, are one of the thousand variations of pancakes you could possibly image. This was my breakfast on Christmas and today, the Epiphany (at least in Italy it is holiday, last holiday after Christmas and the end of the year break).

I replaced some white flour with oat flour to lower the glycaemic index and served with some Greek yogurt for balancing all macronutrients. It was a festive breakfast: chocolate honeycomb crumbles and pomegranate seeds added a perfect final touch.

Ingredients (~6 hotcakes; 2 portions):

150 gr ricotta

2 eggs

90 ml milk

30 gr sifted oat flour

30 gr sifted white flour

Pinch of salt

1/4 tsp baking powder

Butter and extra virgin olive oil for frying

Garnish:

140 gr Greek yogurt 0%

3 tsp cocoa powder

pomegranate

Dark chocolate coated honeycomb (I bought it)

In a large bowl, stir together the egg yolks and milk, slowly add the flour and baking powder. Add the ricotta and mix just a little (like 3-4 stirs; you want some ricotta lumps). In a large bowl, whisk the white eggs and salt until stiff. Slowly add to the ricotta mix, folding with a spatula.

Heat a large frying pan over a medium heat with butter and oil (enough to coat the pan). Using a big spoon, scoop the bater into the pan to make 1 hotcake (I cooked 3 hotcakes in once, then I cleaned the pan with some kitchen paper and add new butter and oil: better for flavour and avoid burning). After a couple of minutes you should see some bubbles: carefully, with a spatula, flip the hotcake (one side should be golden) and cook the other side for 2 minutes.

In a bowl, mix the Greek yogurt with the cocoa powder. Scoop it on the hotcake, and garnish with pomegrante and few crumbles of your honeycomb.