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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.9
  • Total Fat: 10.2 g
  • Cholesterol: 205.0 mg
  • Sodium: 393.1 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 18.1 g

View full nutritional breakdown of Hotcakes calories by ingredient
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Hotcakes

Submitted by: KINDRAPUP

Introduction

Hotcakes without the Blueberry Compote
Recipe courtesy Curtis Stone
Hotcakes without the Blueberry Compote
Recipe courtesy Curtis Stone

Number of Servings: 4

Ingredients

    1 cup fresh ricotta cheese
    4 large eggs, separated
    3/4 cup buttermilk, shaken
    1 cup all-purpose flour
    1/4 cup sugar
    1 1/2 teaspoons baking powder
    Pinch salt

Tips

Recipe calls for 3/4 buttermilk. Exchanged the buttermilk with skim milk with 1 tsp lemon juice (let milk and lemon juice mix sit for 10 mins) can also use 3/4 cup of yogurt instead.


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Directions

For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.

Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.

Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.

Serving Size: 4 servings (3 hotcakes per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user KINDRAPUP.






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