Thought I’d be controversial this pancake day and be all trendy with ricotta “hotcakes” adapted from Queen Nigella’s recipe!
These soft fluffy hotcakes are super easy to make and pair perfectly with this sticky tahini date caramel for sweetness. Of course maple syrup, knob of butter or chocolate sauce also works brilliantly.
I am a total hotcake convert and couldn’t believe how simple these where to whip up in a flash. If you’re more of a savoury person try adding some spices or herbs to the batter and topping with smashed avocado, feta, red onion, tomato, lime juice and coriander. It’s a game changer.
Happy Pancake Day!
Add the ricotta, milk and egg yolks to a bowl and mix well. Stir in the flour, baking powder and salt until you have a smooth batter.
Using an electric whisk, beat the egg whites until foamy and just about to form stiff peaks. Fold the egg whites gently into the ricotta mixture helping to preserve all that air. Leave to one side at room temperature whilst you make the caramel.
Add the dates to a bowl and pour over 50ml of boiling water. Leave for a few minutes to soften before adding to a food processor with the remaining water, tahini and a large pinch of salt. Blitz into a sticky caramel sauce. I like mine relatively think but you can always turn this into a syrup by adding more water.
Gently heat some oil in a frying pan over a low to medium heat. Add tablespoonfuls of batter to the pan. Cook each hotcake for around a minute on one side before flipping.
Once all the pancakes are cooked top with the tahini caramel sauce fresh fruit and any other toppings of your choice.