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Mulberry (or blackberry) and ricotta hotcakes with honey

Hotcakes belong to the family of griddle pancakes but tend to be slightly thicker and tend to take longer to cook.

These hotcakes are delicate, barely holding together, because of the ricotta cheese and very little flour. However, they are fluffy, light and delicious. They are infused with the fruit that slowly cooks with the batter releasing their juices. The dusting of sugar and drizzle of honey add the touch of sweet that makes these hot cakes divine. Yes I did eat about 6 of these because I could not resist them!

I am a huge fan of Diana Henry, I have every single cookbook of hers and am always excited to cook from her books. This is one of her magical books, packed with flavors from around the world, opening up new flavors to you and your families or guests. This is a cookbook you will definitely see me come back to often.

For more recipes from this cookbook click here.


1 cup ricotta cheese

3 eggs, separated

2 tablespoons butter

3 tablespoons sugar

1/2 teaspoon vanilla essence

Zest of 1 orange

6 tablespoons all-purpose flour (maida)

2 cups mulberries or blackberries

Butter, to fry

Confectioner's sugar, to garnish

Honey, to drizzle

Additional mulberries, to garnish

Mix the ricotta, egg yolks, butter, sugar, vanilla essence, orange zest and all-purpose flour well with a whisk till smooth and well combined.

Beat the egg whites till very stiff. Add the fruit and stiff whites to the ricotta mix and fold in by hand quickly.

Heat a large frying pan with a dab of butter. Add a large tablespoon of the batter to the pan and flatten out to make a small circle, about the size of your palm. You should be able to make 3-4 hot cakes simultaneously. Flip after 2-3 minutes, the bottom should be lightly browned. Cook for an additional 2 minutes and remove from the heat when browned. Make more till the batter is completed,

Serve hot, immediately from the pan dusted with confectioner's sugar, drizzled with honey and scattered with additional fruit.

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I have made a few recipes from this blog that were really good, but this one was terrible. I was in tears at how bad it was, apologized repeatedly to my family for making it for dinner, and had to order in pizza for dinner. I followed the recipe exactly for the ingredients and poured it into small circles. The batter was so soft that it was never possible to flip them. It stayed wet goop the entire time no matter how long I tried cooking on any side.

May 31, 2022
Replying to

Hi Ess Ess,

thank you for following my blog and trying my recipes, I truly appreciate it. I am aslo so dissapointed that the recipe did not work for you. As you can see from the photo, and the video, the recipe worked well for me, although I do remember the pancakes were very soft and delicate.

As a general rule, if this happens, add a few more tablespoons of the flour and mix in, it serves as a binding agent. I have rechecked the original recipe and the proportions are correct, so that does not expalin why your version did not work out well.

Let me also apologize to you, and your family, my goal is to always have…

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