A Sydney-siders most loved pancake
Bill Granger's eponymous cafes are a Sydney institution, and if you haven't had their ricotta hotcakes they've been dishing up since 1993, you pretty much can't call yourself a Sydney-sider.
Luckily enough, for those of you not in Sydney, the recipe for these heavenly 'pancakes' is readily available online, and they're really very easy to re-create at home.
Traditionally they're served with a moreish honeycomb butter (which we really do recommend you try some time - you can find the recipe here) and bananas, but today we're using Bill's classic hotcake recipe and adding instead fresh (or frozen) berries and maple syrup to save you a little time in the kitchen for when Pancake Day falls mid-week.
Bill's ricotta hotcakes recipe
- 11/3 cups (320g) fresh ricotta, drained, crumbled
- 3/4 cup (180ml) milk
- 4 eggs, separated
- 1 cup (150g) plain flour
- 1 tsp baking powder
- Unsalted butter, to cook
- Fresh (or frozen) berries, to serve
- Maple syrup, to serve
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.
Place egg whites in a clean dry bowl and whisk to stiff peaks.
In two batches, fold egg whites through the ricotta mixture using a large metal spoon.
Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 3 hotcakes per batch) add 1/4 cup batter to the pan.
Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.
Place a small handful of fresh (or frozen) berries over a stack of hotcakes, and drizzle over maple syrup to taste.
Adapted from Bill Granger's recipe for ricotta hotcakes found on Delicious.com.