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
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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