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Ricotta Griddle Cakes with Yoghurt and Berries

These Ricotta Griddle Cakes combines a sweetness with yoghurt and fruity flavours to offer a (relatively) guilt free treat that will swiftly become a firm favourite.

How it’s done

  1. For the griddle cakes, place the ricotta cheese, semi-skimmed milk, runny honey and egg yolks into a bowl.
  2. Using a hand whisk or electric mixer, mix the ingredients together.
  3. Sift the flour and the baking powder into a large bowl.
  4. Add it to the ricotta mixture a tbsp at a time as you whisk until you achieve a smooth batter.
  5. In another bowl whisk the egg whites to soft peaks then add caster sugar and whisk until stiff and glossy.
  6. Add a spoonful of the egg whites to the ricotta mixture to slacken it and then fold in the remainder of the whisked egg whites using a whisk or hand mixer.
  7. Oil or butter a non-stick frying pan and spoon 2 tbsp of the ricotta batter into the pan for each griddle cake. Don’t overcrowd the pan.
  8. Cook over a medium-to-low heat for about 2 minutes before flipping them over and repeating until they are golden. Cook the griddle cakes in batches and keep them warm.
  9. Meanwhile, combine the yoghurt with the cinnamon and 2 tbsp honey.
  10. Spoon the yoghurt over the cakes, top with the berries and drizzle with the remaining honey.
Prep Time
15m
Cook Time
10m
Servings
12
Skill level: Moderate

What you'll need

Griddle cakes

  • 325g Ricotta cheese
  • 175ml Semi-skimmed milk
  • tbsp runny honey
  • Free-range eggs, separated
  • 225g Plain flour
  • 1 tsp Baking pwder
  • 2 tbsp Caster sugar
  • 2 tbsp Vegetable oil or melted butter

Honeyed yoghurt and berries

  • 275g Greek yoghurt
  • tsp Ground cinnamon
  • tbsp Runny honey
  • 325g Mixed berries (raspberries, cut strawberries & blueberries)
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