Vanilla-Ricotta Hotcakes

by Leah Halmagyi


  • 2 eggs
  • ¾ cup milk
  • 200g ricotta cheese
  • 2 Tbsp extra virgin olive oil
  • pinch salt
  • 2 tsp natural vanilla extract
  • 2 Tbsp caster sugar
  • 1½ cups self-raising flour
  • 2 Tbsp unsalted butter
  • syrup and raspberries, to serve


1 Combine the eggs, milk, ricotta and oil in a bowl and whisk until smooth. Beat in the salt, vanilla, sugar and flour. Fry as two-tablespoon amounts in a pan over a moderate heat in butter for 2 minutes each side, until golden. Serve with syrup and raspberries.