Ricotta Cornbread Hotcakes
Course
Breakfast
Cuisine
American
Servings
Prep Time
6
people
10
minutes
Cook Time
30
minutes
Servings
Prep Time
6
people
10
minutes
Cook Time
30
minutes
Ingredients
1 1/4
cup
yellow cornmeal
1
cup
rice flour
Substitute normal flour if preferred
1
tbsp
baking powder
1
tsp
salt
1/2
cup
ricotta cheese
1
cup
skimmed milk
1/4
cup
melted butter or oil
I used maple butter to give a sweeter flavour
Instructions
Preheat griddle or skillet
In a large bowl, add all dry ingredients and then mix the remainder of ingredients and mix until smooth.
Pour mix on the skillet to make a 6″ pancake, flip when golden.
Serve and enjoy hot with all the fun sides you come up with!