At Granger & Co – the popular restaurants from Australian chef Bill Granger – people don’t mind waiting in line for the famous hotcakes. These fluffy little pancakes from ricotta are being served with sweet honeycomb butter.
Nigella Lawson is a fan of ricotta hotcakes as well: she shared a recipe for these pancakes in her wonderful book ‘Forever Summer’. My own recipe is a combination of Bill’s and Nigella’s pancakes, with a little touch from myself.
These hotcakes are perfect for a delicious breakfast or lazy weekend brunch, although I sometimes make them during the week as well. They’re simply too good. These pancakes are not too sweet, very light and actually pretty easy to prepare.
I like them best served with fresh strawberries and an extra scoop of ricotta on the side. Only dusted with icing sugar or with a little drizzle of maple syrup or honey.
½ cup or 4 oz (125 g) ricotta
1 egg, separated
¼ cup (60 ml) milk
1/3 cup + 2 tbsp (50 g) flour
¼ tsp baking powder
pinch of salt
oil or butter, for frying
1. Beat the egg white in a clean bowl until stiff peaks form.
2. In another bowl, mix the ricotta, egg yolk and milk. Sift the flour, baking powder and salt above the bowl and mix until just combined.
3. Fold the egg white into the batter with a metal spoon. Do this quickly.
4. Heat olive oil or butter in a frying pan. Drop little pancakes (about 2 tablespoons each) of the batter in the pan. Bake about 2 minutes on each side. Serve immediately.