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Monday, November 17, 2008

Bill Granger's ricotta hotcakes

Half a tub of leftover ricotta in the fridge provides a perfect excuse to whip up a batch of Bill Granger's famous ricotta hotcakes. Light, soft and incredibly fluffy, it really does make a difference when you beat the egg whites separately and fold them into the batter oh-so-very gently.

Surprise pockets of ricotta are the best part about these hotcakes. If you fold them in at the very last minute there's a much better chance of preserving generous clumps of ricotta.

Bill serves these with banana and honeycomb butter but I find a few slices of banana and a dousing of maple syrup more than suffices.

Bill Granger's ricotta hotcakes

170ml (about 3/4 cup) milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
pinch of salt
250g ricotta
50g butter
maple syrup

Mix together the milk and egg yolks in a large mixing bowl until combined. Sift in the plain flour, baking powder and salt and stir through gently until almost incorporated. Add the ricotta and stir gently.

In a separate clean and dry stainless steel bowl, whisk the egg whites with an electric mixer until stiff peaks form. Gently fold half the egg white mixture into the batter using a metal spoon or wooden spatula. Fold in the remaining egg whites.

Melt a small dab of butter in a non-stick frying pan and cook small batches of hotcakes over a low to medium heat, ladling about two tablespoons of batter per hotcake. Flip when golden underneath and cook the other side.

Serve hotcakes with slices of banana and a generous drizzle of maple syrup.

The batter (if there's any left!) does keep in the fridge for 24 hours if covered with clingfilm.

8 comments - Add some comment love

posted by Helen (Grab Your Fork) on 11/17/2008 10:19:00 pm


  • At 11/17/2008 11:57 pm, Blogger claire said…

    Wow. Your ricotta hotcakes are way prettier than the ones I was served at bills last time I was up in Syd! :)

  • At 11/18/2008 3:48 am, Blogger Inne said…

    What a wonderful breakfast!

    Still not sure how it happened, but I completely didn't order these when I was in Sydney last year, having breakfast at Bill's Surry Hills restaurant.

    Don't think I can justify flying halfway across the world again just for these, so I'm very glad the recipe is out there!

  • At 11/18/2008 6:21 pm, Anonymous Anonymous said…

    Yuuummmmmmm I haven't been to Bills in agges but now I want some of yours haha :D If my memory serves me correctly the ones at Bills did not have glorious chunks of ricotta... hmmm

  • At 11/19/2008 12:50 am, Blogger Helen (Grab Your Fork) said…

    Hi Claire - lol. A lot cheaper too :)

    Hi Inne - It's quite an easy recipe to make so definitely give it a go! And hey, you'll know for next time :)

    Hi FFichiban - I remember mine had occasional chunks of ricotta. It's definitely the highlight, hence why I folded it in as late as possible!

  • At 11/19/2008 2:46 pm, Anonymous Anonymous said…

    I have the required amount of ricotta in the fridge. I know what I am cooking for breakfast tomorrow!! The hotcakes look divine!

  • At 11/19/2008 9:00 pm, Blogger thanh7580 said…

    These hotcakes are really nice, but they're a lot of effort, especially for an early weekend breakfast. It seems at odds with the laziness I associate with weekends so I rarely make them.

    You have to make the honeycomb butter. It's really easy and make the dish even better. The honeycomb butter goes really well with toast too.

  • At 11/20/2008 8:53 am, Anonymous Anonymous said…

    Post Script: Breakfast this morning was delicious, my family loved them and my little girls commented on how fluffy they were!!

  • At 11/23/2008 6:29 pm, Blogger Helen (Grab Your Fork) said…

    Hi Anon - Hope you enjoyed your breakfast! It may just become a regular treat :)

    Hi thanh7580 - I didn't think they were too much work, especially given the tasty result. I tend to make these for brunch, and if you make extra you can have the same again the next day with much less effort!

    Hi Noodlehead - Excellent! Great to hear they went down well. Your little girls already have attentive and discerning palates. Well trained indeed :)


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