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Fresh Living Network
Vegetable ricotta hotcakes

Vegetable ricotta hotcakes

Delicious and unusual.
4
RECIPE TYPE:Light meals
 
Method
  • Sift the cake flour with the baking powder, and stir in the wholewheat, sea salt and freshly milled black pepper. 
  • Whisk the egg yolks and the milk together in a bowl. Make a well in the centre and add the egg/milk mixture. 
  • Stir well and stir in the ricotta. 
  • Beat the egg whites to a stiff peak and fold into the batter with a metal spoon until just combined. Finally add the vegetables in a couple of stirs.
  • Heat a non stick frying pan and glisten with a little butter. 
  • Pour the batter into the pan in 80ml spoonfuls and cook for about 2 minutes, turn over and cook on the other side for a minute.
  • Serve hot with romesco sauce.


Recipe created by Michael Olivier.

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