Hotcakes with Strawberries and Maple Syrup

3:10 pm on 18 November 2011


  • 4 large (size 7) free-range eggs
  • 200g ricotta
  • pinch of salt
  • finely grated zest of 1 lemon
  • 2 Tbsp unsalted butter, melted
  • 5 level Tbsp standard flour
  • 2 Tbsp caster sugar
  • 250g strawberries, hulled and sliced
  • 1 Tbsp icing sugar
  • sliced banana, maple syrup, cream or yoghurt, to serve


1 Separate eggs, putting whites in a grease-free bowl. Put egg yolks in a large bowl and beat with a wooden spoon until smooth and liquid. Beat in ricotta, salt and lemon zest. Pour in melted butter, then work in flour.

2 Whisk egg whites until stiff peaks form, then beat in caster sugar and continue beating for 2-3 minutes until glossy. Using a large spoon, mix 1 large spoonful of whipped egg whites into the ricotta mixture, then carefully fold in the rest.

3 Heat a lightly buttered non-stick frying pan over gentle heat, or preheat a lightly greased barbecue hot plate. Working in batches, drop spoonfuls of batter onto hot pan or hot plate, making hotcakes about 6cm in diameter. Cook for 1-2 minutes, until golden, then flip and cook the other side. Transfer to a cooling rack as they are done, and cover with a clean tea towel.

4 Mix strawberries with icing sugar. Serve the hotcakes with strawberries, banana, maple syrup and cream or yoghurt.

From Afternoons with Jesse Mulligan

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