Back to Recipe Menu

Ricotta hot cakes with honeyed fruits


  • Mix together the yoghurt, sour cream, juice of ½ lemon, 2 tbsp honey and the passionfruit. Set aside.
  • Place the egg yolks in a bowl, together with the milk, flour, salt, baking powder, ricotta and cottage cheese. Whisk well until smooth.
  • In another bowl, beat the egg whites until soft peaks form. Then gently fold into the cheese mixture with a wooden spoon.
  • Heat the butter in a large non-stick pan and cook hot cakes, being careful not to overcrowd the pan, adding a little oil if needed. Drain well on kitchen paper towels.
  • At the same time, heat 3 tbsp honey with 3 tbsp lemon juice in a non-stick pan. Add the fruit and toss well.
  • To serve, place hot cakes on individual plates, top with the honeyed fruit and flick yoghurt sauce over.


  • 3 tbsp plain yoghurt
  • 3 tbsp sour cream
  • 2 lemons
  • 5 tbsp honey
  • 3 tbsp passionfruit pulp
  • 4 eggs, separated
  • 3/4 cup milk
  • 1 cup plain flour
  • a pinch of salt
  • 1½ tspn baking powder
  • 1 cup ricotta cheese
  • 1/3 cup cottage cheese
  • a knob of butter
  • vegetable oil
  • 3 cups
  • freshly diced fruit

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm