Ricotta hotcakes with maple syrup

1 1/2 cups self-raising flour
1/2 cup caster sugar
4 eggs, separated
1 1/2 cups buttermilk
1 teaspoon vanilla extract
200g ricotta, crumbled
1/4 cup caster sugar, extra
1 teaspoon ground cinnamon
maple syrup or maple butter* to serve

Mix flour, sugar, egg yolks , buttermilk and vanilla in a bowl.

Whisk the egg whites until stiff peaks form and fold through the flour mixture with the ricotta.

Heat and lightly grease a large non stick frying pan over low heat. Cook 2 tablespoons of the mixture for 3-4 minutes on each side or until puffed and golden.

Combine the extra sugar and cinnamon and sprinkle over the hotcakes. Serve with maple syrup.

Alternatively you could serve the hotcakes with maple butter*.

* Maple Butter:
80 grams softened butter
1-2 tablespoons maple syrup

Combine the butter and maple syrup in a small mixing bowl. Cover and refrigerate.

Source

Baked artichoke dip

1 can/bottle artichokes
1 box silken tofu OR 1 large tub ricotta
3 cloves garlic
1/3 cup parmesan cheese
2/3 cup yoghurt

Blend tofu/ricotta, artichokes, garlic, then mix in remaining ingredients.

Bake at 180C for 45 min. Serve with extra parmesan on top.

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What do the food critics say? Yum!
What does the cook say? Easy and good... but note that if you substitute the ricotta for cottage cheese, it's very, very salty. I haven't tried with tofu.

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Source: somewhere on the internet