Ricotta Hotcakes

By Bostoncook

Ingredients

• 9 ounces ricotta cheese, 1 cup plus 2 tbs
• 1 1/2 cups lowfat 1% milk
• 2 eggs
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 pinch salt
• 2 teaspoons peanut oil
• 1/2 pint strawberries, chopped

Preparation

Step 1

1. Mix ricotta, milk and egg yolks. Stir in flour, baking powder and salt, gently whisk to make a smooth batter.

2. Beat egg whites until foamy, then fold into ricotta mixture.

3. Heat oil in a large frying pan and drop in heaped teaspoons of batter. Cook about 1 min, until golden and then flip them over and cook another minute. Serve with syrup and strawberries.

Used butter instead of peanut oil, did not use strawberries - just topped with maple syrup. Very good - nice and hearty.