These Golden Baked Mini Ricotta Hotcakes are a delightful and elegant twist on traditional pancakes, offering a lighter, fluffier texture and a richer flavor profile thanks to the inclusion of ricotta cheese. Unlike their skillet-fried counterparts, these mini hotcakes are baked, which contributes to their uniformly golden-brown exterior and slightly less greasy finish, making them feel more like a delicate pastry than a breakfast staple. The baking method also makes them incredibly convenient for serving a crowd, as you can prepare a large batch simultaneously without the constant tending of a griddle. Each hotcake boasts a tender, moist crumb with a subtle hint of sweetness, beautifully complemented by the creamy ricotta which imparts a delicate tang and keeps them from drying out. The gentle rise in the oven gives them their characteristic puffed shape, making them visually appealing and reminiscent of small, delectable buns or soufflé-like bites, much like the charming stack depicted in the image.
Beyond their exquisite taste and texture, these mini ricotta hotcakes are incredibly versatile. They can be served as a sophisticated breakfast or brunch item, a light dessert, or even a charming accompaniment to afternoon tea. The suggested honey drizzle adds a touch of natural sweetness and a beautiful glistening finish, enhancing both their flavor and presentation. However, don’t limit yourself to just honey; these hotcakes are equally delicious with maple syrup, fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. The subtle sweetness of the hotcakes themselves allows them to be paired with either sweet or savory toppings, although sweet pairings are generally preferred.
The inspiration for this recipe comes from a desire to create a baked version of classic hotcakes that retains their beloved characteristics while introducing an element of ease and elegance. The ricotta cheese is the star ingredient here, transforming a simple batter into something truly special. It adds a unique richness and moisture that prevents the hotcakes from becoming dense, instead creating an airy and melt-in-your-mouth experience. This recipe is designed to be straightforward, even for novice bakers, with clear steps to ensure success. The preparation is minimal, and the baking process is largely hands-off, allowing you to focus on other aspects of your meal or simply enjoy the comforting aroma filling your kitchen. Imagine presenting a beautiful stack of these golden, perfectly round hotcakes, radiating warmth and inviting anticipation – much like the enticing image suggests. They are perfect for special occasions, holiday breakfasts, or simply to elevate a regular weekend morning into something truly memorable. The sheer volume you can produce with this baking method also makes them an excellent choice for potlucks or larger family gatherings, ensuring everyone gets to enjoy these delightful treats.
Ingredients:
- Dry Ingredients:
- 1 ½ cups (about 180g) all-purpose flour
- 2 tablespoons granulated sugar (adjust to taste, for a sweeter hotcake, add up to 1/4 cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 1 cup (240g) whole milk ricotta cheese, drained slightly if very wet
- 1 cup (240ml) milk (whole milk recommended for richness)
- 2 large eggs, lightly beaten
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- For Serving:
- Honey, maple syrup, or powdered sugar
- Fresh berries (optional)
- Whipped cream (optional)
Instructions:
- Prepare Your Baking Pans: Preheat your oven to 375°F (190°C). Grease and flour a mini muffin tin, a regular muffin tin (for slightly larger hotcakes), or individual ramekins/popover pans, depending on the size and shape you desire. The key is to use molds that will give you the round, uniform shape seen in the image. If you have non-stick pans, greasing lightly might be sufficient, but flouring ensures easy release and a crispier edge. For the best golden-brown finish, some bakers like to lightly butter and then dust the molds with fine cornmeal instead of flour.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk well to ensure all leavening agents and salt are evenly distributed. This step is important for consistent rising.
- Combine Wet Ingredients: In a separate medium-sized bowl, gently whisk together the ricotta cheese, milk, lightly beaten eggs, melted butter, and vanilla extract until well combined and smooth. Ensure the melted butter is not too hot, as it can scramble the eggs. The ricotta might leave some tiny lumps, which is perfectly fine and contributes to the texture.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, mix until just combined. Be careful not to overmix the batter. Overmixing will develop the gluten in the flour, resulting in tough, chewy hotcakes rather than light and fluffy ones. A few small lumps in the batter are acceptable and indicate you haven’t overmixed. The consistency should be thick but pourable.
- Fill the Molds: Carefully spoon or pour the batter into the prepared baking molds, filling each about two-thirds to three-quarters full. The exact amount will depend on the size of your molds. Avoid overfilling, as the hotcakes will rise significantly during baking. If using muffin tins, this might be about 2-3 tablespoons per cavity.
- Bake the Hotcakes: Transfer the filled baking pans to the preheated oven. Bake for 12-20 minutes, depending on the size of your hotcakes. Mini hotcakes will bake faster, while larger ones will take longer. The hotcakes are done when they are puffed, golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean. The internal temperature should reach about 200°F (93°C). The golden color is key to their appeal, similar to the image.
- Cool and Release: Once baked, remove the pans from the oven. Let the hotcakes cool in the molds for a few minutes. This allows them to set slightly and makes them easier to remove without breaking. Then, carefully invert the pan or use a small offset spatula to gently release the hotcakes onto a wire rack to cool completely. If you are serving them warm, they can be transferred directly to a serving plate after a brief cooling period in the pan.
- Serve: Arrange the golden baked mini ricotta hotcakes in an appealing stack on a serving platter, as shown in the image. Drizzle generously with honey or maple syrup, dust with powdered sugar, and garnish with fresh berries or a dollop of whipped cream, if desired. These are best served warm, but they are also delicious at room temperature. Enjoy your delightful homemade treats!