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12 Ricotta Hotcake Apostle

12 Ricotta Hotcake Apostle

Western Easy >1 hour

>1 hour


Even though you can’t experience the 12 Apostles in person, you’ll definitely be able to taste and marvel at your very own light and fluffy ricotta hotcakes that carry a hint of sweetness and tang. It’ll have you exclaiming, “That’s ace!”

These hotcakes are best served with creamy Farmhouse Fresh Milk, for that 100% Australian brekkie experience! 

Here’s what you’ll need for the perfect stack of ricotta hotcakes.


Prep + Cook Time

1 hour


For 6 servings

Skill Level


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Serves: 6

214g all-purpose flour

46g granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

236ml Farmhouse milk

180g ricotta (low-fat or whole)

3 large eggs

1 tsp vanilla extract

1 - 2 tbsp lemon zest (optional)

60ml fresh lemon juice

14g butter, melted


  1. Preheat a non-stick skillet set over medium heat.
  2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
  3. Make a well in center of flour mixture and set aside. 
  4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  5. Add butter, lemon zest and lemon juice to milk mixture and blend until combined, it will look slightly curdled.
  6. Immediately pour milk mixture into flour mixture and whisk just to combined. 
  7. Pour 1/3 cup batter onto skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 
  8. Serve warm, dusted with powdered sugar (optional) and drizzle with maple or berry syrup.
10 months ago