30 mins
Serves 4-5


Almond, Ricotta and Orange Hotcakes

Print this recipe



  • 2 tablespoons brown sugar
  • 150ml freshly squeezed orange juice (of the 2 oranges)
  • 250g fresh ricotta
  • 3 eggs, separated
  • finely grated zest of 2 oranges
  • 2 tablespoons maize cornflour
  • ¼ teaspoon cinnamon
  • pinch nutmeg
  • 20g unsalted butter


  • 1. Place 1 tablespoon brown sugar and the orange juice in a small saucepan over a medium heat. Bring to a simmer and reduce by a half, 75ml. Set aside to cool to room temperature.
  • 2. Using a fork mash the ricotta in a large bowl. Add the remaining sugar, yolks, almond meal, cornflour and spices. Stir to combine well.
  • 3. Using an electric mixer, whisk egg whites until stiff peaks form. Gently fold into ricotta mixture to combine.
  • 4. Meanwhile, heat the butter in a large non-stick frying pan over a medium high heat. Making 4 to 5 at a time, place spoonful’s of mixture into pan, spreading with back of spoon to form 12cm circles. Cook for 2 minutes each side or until golden. Set aside and keep warm. Repeat cooking with remaining mixture.
  • 5. Serve ricotta hotcakes with fresh berries and pour over the orange syrup.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Products in this Recipe