* RICOTTA HOTCAKES by Britta Huttel










NB – you need to start this at least an hour before it needs to be cooked!!


1 ½ cups (low fat) ricotta

½ cup milk (I use skim)

4 free range / organic eggs – separated (see below)

1 ½ cups rolled oats

1 tsp baking powder

2 tsp chia or linseed (I used 2 tbls mixed L(inseed)S(unflower)A(lmond) and extra crushed linseed)

Tsp oil for frying


I did a half portion and got 8 ‘cakes’ – whereas the recipe says the full portion makes 8, so they must be huge!!

Combine ricotta, milk, egg yolk, oats, baking powder and chia / linseed AND leave at least an hour to soften.

Use part of that time to whip the egg whites lightly and when mixture has softened, gently fold the egg whites into it.

Heat pan to medium and let a tsp oil spread well. Drop ‘cakes’ into pan and cook on low/medium heat until golden, then turn and finish cooking till that side has a golden crust too (at least 10-15 minutes all up).

I had these both for breakfast with golden syrup – and the next day heated up served with tomato sauce and a salad. Works well both ways!

2 thoughts on “* RICOTTA HOTCAKES by Britta Huttel

  1. Hi Britta,
    Love the recipe. Will try it.

    We have been experimenting with low fat quark which we discovered in Germany last year.

    We have made quark pancakes with wholemeal organic spelt flour.

    We spoke in the pool this morning after swimming off the cake!



    • Thanks, Kerry, I do remember meeting up with you in the pool! Yes, as a relapsed Dane, I do know about quark, but didn’t know that it was available in Australia. As far as I’m concerned, pretty much all those sorts of dairy products are interchangeable, you just need to look at the relative viscosity and change your recipe accordingly. Britta


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