Recipe: Nigella Lawson’s Ricotta Hotcakes

Baking and cooking used to be my stress relievers back in school and the supermarket was my go-to place whenever I needed a break from things. Most girls do retail therapy, I do grocery shopping. But since work started to get busy, I lost sight of that love for actually making food in the kitchen. I got too caught up with chasing the latest cafe opening and trying the new it-dish of the moment, my oven got neglected.

Recently, in light of a few things that happened, I returned to the kitchen and the supermarket again. Boy, did it feel good and nostalgic. Making batter and dough from scratch and watching it rise in the oven as the timer counted down, all those feelings came back again.

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One morning after driving my brother and mother to church, I dropped by the supermarket spontaneously and basked in the shelves and rows of ingredients, finding my inner peace from that one trip. I ended up leaving with way too many bags that I could carry and devoted the whole day after just slaving away in the kitchen over these Ricotta Hotcakes and Honey Almond Quinoa Granola. My sister walked into the kitchen and commented that I was like a pet animal- so domesticated. Perhaps she was right, but it was my happy place and I relished every moment of it.

That morning was probably the best I have had in the past 4 weeks. Maybe a few more of these would help me find myself again and the good place that I used to be in. Till then, I hope these hotcakes would cheer you up the way it did for me. Enjoy!


Adapted from Nigella Lawson


1 cup ricotta cheese
½ cup milk (I used almond milk)
2 large eggs (separated)
⅔ cup all-purpose flour
1 teaspoon baking powder
pinch of salt
2 teaspoons peanut oil (I used vegetable oil)
Handful of chopped strawberries (or other berries of your choice)


  1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
  2. Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
  3. Heat the oil in a frying pan (I used a small one so that each hotcake will turn out the same size) and drop in 2 tablespoons of batter.
  4. Cook the hotcakes for about 1 minute until golden and then flip them over and cook for another another minutes (if you want your hotcakes to be that golden brown colour and not burnt, keep the fire on your stove small)
  5. Stack them all up on a plate, top them with your chopped berries, drizzle some honey or maple syrup over and dig in!

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Pancakes, Recipes

One Response to Recipe: Nigella Lawson’s Ricotta Hotcakes

  1. I love ricotta hotcakes but never have tried out Nigella’s recipe before. Definitely have to give these a trial!

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