A week or so ago I was in Anglesea, in Victoria, on the Great Ocean Road. Hanging out with two of my oldest, dearest friends. Walking on the beach. Watching Pride and Prejudice on the couch in front of the heater. Drinking on the terrace of a pub overlooking the sea. And eating ricotta hotcakes. It was a pretty great weekend. Especially because the sun was out when rain was predicted. And because my friends had all this amazing stuff going on in their lives that merited celebration. It called for a memorable breakfast.
A lot of recipes out there for ricotta hotcakes use a hefty amount of cheese. I prefer this version, which is less dense, lightly sweet, and brilliant for when you have a little ricotta to use up. It's basically a pancake mixture - egg, flour, sugar, milk - but with a small amount of ricotta crumbled in so that each hotcake is studded with airy little clumps of white. Perfect for celebrations, feeding friends, or just because it's the weekend.