Ricotta Hot Cakes

Thanks to Bill Granger for the inspiration here, I've made these so many times I remember method and quantity by heart! First beat 4 egg whites using the butterfly at speed 4 for a minute until firm and fluffy. Set beaten whites aside and remove butterfly. Next add the 4 eggs yolks into the bowl, along with 200g ricotta cheese, 1 cup of plain flour, 2 tsp baking powder, a pinch of salt and 200g milk. Mix at speed 5 for 15 seconds. Scrape the sides down, add the butterfly back in along with the beaten whites and mix at speed 4 for a further 5 seconds. Cook in a heavy based and lightly oiled fry pan at low to medium temp until golden. Our favorite way to serve is with Greek yoghurt, fresh strawberries and a generous drizzle of maple syrup! I've also used up leftover batter by mixing through grated veggies and cheese for a savory kids snack.