Hotcakes with Banana and ACV

9 March 2020 By

Lovers of our Caramelised Apple Cider will no doubt fall in love with this stunning recipe adapted from one shared by a friend of mine who makes them regularly.

These fluffy, soft and moist ricotta hotcakes are a gloriously beautiful treat that can be a breakfast, brunch or tea time addition to your repertoire.


Ingredients - makes about 18 hotcakes

  • 1 cup SR flour
  • ¼ cup sugar
  • 4 eggs, separated
  • Full cream milk or cream (just enough to make a thick batter, too much and they’ll be thin)
  • 250 g tub ricotta cheese
  • Butter

To serve

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  1. Combine flour, sugar, egg yolks and enough milk to make a thick batter.
  2. Mash up ricotta cheese and fold it through. It should look lumpy.
  3. Beat the egg whites to soft peaks and lightly fold through the mixture.
  4. Melt 1 teaspoon butter in a heavy pan and pour in spoonfuls or small ladles of the mixture. Cook over a low heat until they look bubbly on the surface then turn them over and cook the other side.
  5. Repeat the process with the rest of the batter.
  6. Serve hotcakes as a stack topped with sliced bananas and fresh mint leaves. Then drizzle with Latasha’s Kitchen Caramelised Apple Cider Vinegar.