Fluffy Ricotta Hotcakes with Honey Mascarpone Cream

Not your average hotcakes.

One of my favourite things? Breakfast for dinner. Because who says rules need to be followed? Hotcakes and pancakes never really did it for me—too eggy, too sweet, too predictable. Same goes for French toast. But after a few tries, I figured out the problem wasn’t the dish; I just hadn’t tried them the way I actually wanted. This recipe has been perfected over time. It’s forgiving, as long as you don’t mess up the egg whites—keep them fluffy. The result? Fluffy ricotta hotcakes, topped with mascarpone cream, figs, and blackberries. And if you’re feeling a little reckless, throw on some crispy bacon for that salty-sweet finish.