MasterChef SA winner, TV and radio host and content creator, Kamini Like Harmony is a forever hungry soul who likes to devour local brands, which is how she linked up with Freedom Of Movement before heading off on a round-the-world trip to shoot her food-travel show, Girl Eat World. She’s a SAFTA award, Glamour and SA Style Award winner with a love for long distance running and hot yoga.
With Mother’s Day on the horizon, these Ricotta Hotcakes will be sure to put you in pole position amongst your siblings, should you be on lockdown with mother dearest. These hotcakes are creamy and indulgent whilst being light and ultimately fluffy. Serve them with whatever soft or stewed fruit you have on hand and enjoy them with any syrup from golden to agave nectar or honey with a squeeze of fresh lemon.
- ½ cup ricotta cheese
- Pinch ﬁne salt
- 90ml milk
- 1 squeeze vanilla extract
- 1 large egg, separated
- ½ cup all-purpose ﬂour
- ¼ teaspoon baking powder
- 2tsp sugar
- Butter, for cooking
- In a bowl, whisk the ricotta, salt, milk, vanilla extract and egg yolk together. Be sure to break the ricotta into small pieces.
- In a second bowl sift the ﬂour and baking powder. Add in the sugar.
- In a third bowl, whisk the egg white to stiﬀ peaks.
- Add the wet ingredients to the dry ingredients and whisk together to form a thick batter. Add in half the stiﬀ egg white and fold through with a metal spoon. Add the other half and continue to fold with a lighter touch. Try not to whip the egg whites too much to preserve the air.
- Heat a pan and grease with the butter. Using an ice-cream scoop, scoop out blob of hotcake batter into the pan. Fry on medium until bubbles are seen coming to the surface. Once there are bubbles across the entire hotcake, check for doneness. If the hotcake has turned brown on the ﬁrst side, ﬂip over using a spatula. Cook through on the second side.
- Serve with golden syrup.