Nigella's Ricotta Hotcakes

If you fancy pancakes for breakfast over the weekend, try this wonderfully simple recipe from Nigella Lawson.  Served with strawberries and cream they're a big hit with my family.   I've made a gluten-free variety using quinoa flour instead and they worked beautifully too.  

Thanks Nigella; still a goddess!


  • 250 grams ricotta cheese (full-fat / wholemilk)
  • 125 ml milk
  • large eggs (separated)
  • 100 grams plain flour
  • teaspoon baking powder
  • pinch of salt
  • 2 teaspoons oil
  • 250 grams of chopped strawberries or berries of your choice
  • Cream to serve


  1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
  2. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
  3. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with strawberries and cream.