Imagine something that tastes like cheesecake, has the texture of souffle, and looks like a pancakes. Ricotta cakes served with blueberries and honey yoghurt is this winning triple threat. Light and golden, these cakes are divine for breakfast, and perfect with fruit and creamy yoghurt.
Ricotta cakes served with blueberries and honey yoghurt
- 210g (1½ cups) self-raising flour
- 100g castor sugar
- 4 large eggs
- 375ml (1½ cups) buttermilk
- 200g ricotta, crumbled
- 30ml (2 tbsp) olive/avocado oil
- 100g blueberries or any other berry, to serve
- 6 fresh figs, halved to serve
- 250ml (1 cup) Bulgarian yoghurt, to serve
- honey, to serve
For the cakes, combine the flour and sugar in a zip seal plastic bag beforehand. Combine the eggs and buttermilk. Place the dry ingredients in a mixing bowl, add the eggs and buttermilk and stir. Mix in the ricotta to form a batter.
Heat the oil over medium heat in a frying pan. Drop dessert spoonfuls of batter onto the hot pan and fry until bubbles appear on the surface. Turn over and fry until golden brown.
Serve the cakes topped with berries, figs and dollops of yoghurt and honey.