Your usual pancakes might be cool and all, but have you tried Bill Granger’s ricotta hotcakes? They reached cult-status level YEARS ago and once you try them you’ll understand why.
In the recipe below, we’ve omitted the honeycomb butter, although some might argue it’s the pièce de résistance. More time-friendly toppings on rotation at our house include maple syrup, banana, berries and honey. Most delicious of all is maple syrup with bacon (TRY IT!!).
If making them sounds too hard, you could always visit one of Bills restaurants around Sydney and have them made for you!
- 11/3 cups (320g) fresh ricotta
- 3/4 cup (180ml) milk
- 4 eggs, separated
- 1 cup (150g) plain flour
- 1 tsp baking powder
- Unsalted butter, to cook
- maple syrup
- whipped cream
- Place ricotta, milk and egg yolks in a bowl and mix to combine.
- Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined.
- Using an electric mixer and a separate bowl, beat the egg whites until they form stiff peaks.
- Using a large metal spoon, GENTLY fold the egg whites into the batter in two batches (don’t over mix).
- Lightly grease a large non-stick frypan with a small portion of butter.
- Working in batches, add a few tablespoons of batter to the pan (smaller amount makes for easier flipping!)
- Cook for about two minutes on the first side – it wil be cooked when it is golden in colour underneath and the top side shows some small bubbles.
- If you like, while cooking the hotcakes, you can preheat an oven to about 100 degrees Celsius and place cooked hotcakes on a tray to keep them warm.
The batter will stay good for about 24 hours so feel free to refrigerate overnight if you’re feeling organised!