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Ricotta Hotcake, Lime & Honey Drizzle, Vanilla Mascarpone

Prepare For Pancake Day With This Fruity Ricotta Hotcake

With Pancake Day falling February 13 this year, Flamingo Room by tashas shares their recipe for Ricotta Hotcake with Lime & Honey Drizzle, and Vanilla Mascarpone Crème.

Ricotta Hotcake with Lime and Honey Drizzle, and Vanilla Mascarpone Crème

Flamingo Room by tashas

Ricotta Hotcake, Lime & Honey Drizzle, Vanilla Mascarpone


    540ml Milk
    ¼ cup of Ricotta
    4 eggs, separated
    2 cups of flour
    1 teaspoon baking powder
    3 tablespoons white sugar
    ½ tsp fine salt
    100ml Honey
    2 Limes – zested finely and juiced
    1 Vanilla Bean, split lengthways and seeds removed
    250g Mascarpone Crème
    2 tablespoon Powdered Sugar
    4 teaspoon Milk
    Selection of fresh fruit and berries for toppings


  1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. Separate the eggs.
  3. In a separate bowl, combine the ricotta, milk, egg yolks and vanilla seeds.
  4. Add the dry ingredients to the ricotta mix, and stir to combine. Set aside.
  5. Whisk the egg whites until steak peaks form, and gently fold into the egg yolk mix. Cover with
    cling film and place in the refrigerator.
  6. Prepare the lime honey, by mixing the honey with the lime zest and juice.
  7. Place the vanilla seeds, mascarpone, milk and vanilla in a small bowl. Stir with a whisk until
    smooth. Place in the container and refrigerate until you are ready to use.
  8. Heat an 8-inch pan on a medium heat, and add 1 teaspoon of butter, and leave it to melt.
  9. Add a ¾ cup of the hotcake mix to a pan, and spread out until to cover the base of the pan.
  10. Cook for 3-4 minutes until the underside sets and is golden brown, flip the pancake and cook for
    a further 2 minutes.
  11. Serve immediately, topped with fruits of your choice, drizzled with lime honey, and topped with
    vanilla mascarpone.
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