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Bills ricotta hotcakes - delish baby food for breakfast or dessert

Posted by Karen Faulkner on
ricotta hotcakes, baby food, baby led weaning, finger foods
Another delish breakfast or dessert idea for your baby that ticks all the boxes. It's a breakfast fave that I've been making for ages and it comes courtesy of Bill Granger, the awesome Australian chef from Sydney and Tamarama.

Here are the ingredients you need:

170ml (about 3/4 cup) full cream milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
250g smooth ricotta
50g unsalted butter
maple syrup


Mix together the full cream milk and egg yolks in a large mixing bowl until combined. Sift in the plain flour, baking powder and stir through gently until almost incorporated. Add the ricotta and stirring gently.

In a separate clean and dry stainless steel bowl, whisk the egg whites with an electric mixer until stiff peaks form. Gently fold half the egg white mixture into the batter using a metal spoon or wooden spatula. Fold in the remaining egg whites.

Melt a small dab of butter in a non-stick frying pan and cook small batches of hotcakes over a low to medium heat, ladling about two tablespoons of batter per hotcake. Flip when golden underneath and cook the other side.

Serve hotcakes with slices of banana and a generous drizzle of maple syrup.

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