Lighter than a pancake, Bill’s Ricotta Hotcakes are both creamy and fluffy, and when topped with honeycomb butter, they are simply perfection.
I once, ambitiously, had a huge dinner party for a group of people, which included a handful that I’d never met before. It was one of those last minute ideas. One of those ones that seemed like a good idea at the time.
I decided to make my own ravioli with pumpkin inside along with an equally ambitious main and dessert. In the end the ravioli was under cooked and my dessert, peach and raspberry tart, was a little bit the same.
It was over the entree that two of my guests {whom I’d never met before – friends of friends} decided to inform me that they were food stylists. I looked down at my ravioli, which looked decidedly grey and unappetising, and sighed. Stylish, this food wasn’t. I hurried back to the kitchen to fix the main (Parmesan chicken and salad) and sat with my guests to eat.
You could be a food stylist, my guests quipped, you’re really good at this.
I looked at them waiting for the laughter. They appeared serious. They began to tell me that the food we see in magazines is mostly inedible once they’re done. They have to use hairspray, paint, glue and many other products to make the food look good in the photographs. I’ve never looked at food in magazines the same. And I never really knew if they were having a dig at me or not.
Over the weekend I made my all time favourite breakfast, ricotta hotcakes. I tried to make it look all lovely and fancy for the photos, but I couldn’t make it pretty. And I wasn’t about to go and ruin a good meal with hairspray or paint.
If you’ve never tried these before, I demand that you do. They’re a taste sensation. Please, please, please make the honeycomb butter too. It’s super easy and keeps in the fridge for ages.
Tips for making Bill’s Ricotta Hotcakes
Opt for a wetter ricotta. I’ve tried both a crumblier low fat ricotta and a creamier one, and I prefer the full fat creamier version. Play around and see what you prefer too.
If making for multiple guests, or a brunch, you can keep hotcakes warm in the oven. It’s the sort of special breakfast worth sitting down together for.
If you can’t find honeycomb, you can use Crunchie Chocolate Bars. It just makes a chocolate honeycomb butter and it’s not a bad thing.
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Bill’s Ricotta Hotcakes
Ingredients
3/4 cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
50g butter
To Serve
banana
honeycomb butter {see recipe below}
icing sugar for dusting
Honeycomb Butter
250g unsalted butter, softened
100g honeycomb, crushed (I leave mine a little chunky, cos that’s how I roll)
2 tbs honey
Just combine all the ingredients, roll into a log and cover in cling wrap and keep in the fridge.
Instructions
Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add the ricotta mixture and mix until combined.
Place egg whites in a clean, dry bowl and beat until stiff peaks form. Fold egg whites through batter with a big metal spoon.
Lightly grease a non-stick frying pan with a little butter, and cook pancakes. Smaller is better. Cook over low to medium heat for 2 minutes each side, or until golden. Turn and cook on other side.
Transfer to plate. Add some banana, and a slice of the honeycomb butter. Enjoy.
my sister got me onto these. We love them! Haven't tried the honeycomb though. I think I might have to!
The thing I love about Bill's recipes are they always work out exactly as they're meant to! I love these hotcakes too.
I absolutely love Bill Granger's recipes. Haven't tried these, but I might have to this weekend! x
Yum, I love these. Haven't made the honeycomb butter before though, might give it a whirl xx
Oh these sound so yummy. Once I'm off this annoying gluten free diet, I'll try them as a treat!
Thanks – something for my tastebuds to look forward to!
I read an article about the secrets of food stylists once – it was so shattering!
oh yummy yum yum! must try. am most def a pancake with strawberries, cream and ice cream breakfast girl. i do sweets any time of the day!
my fave food styling trick is using ice cream for mashed potato – it looks better!
Ooooh they look lovely and super easy to make too – just my style!
Oh these look devine, I'll have to make them for Sunday morning breakfast.
They look delicious! Telle, I think you should go on 'Come Dine with Me'- you'd be perfect!
I have heard the same about food in photos although the idea of wasting all that delicious food pains me so I could never do it! Delicious looking hotcakes darling-they're really making my mouth water! 😀
Anything at Bills or by Bill. I am completely in love with Bill (from a food point of view)
I can't wait to eat there again!
ooo hotcakes.
will try this recipe soonish, once i get over this hot weather 🙂
//tomi
yummy in my tummy…
I have had the pleasure of having these when we had breakfast at Noll’s restaurant in Sydney . Amazing!
Had these at Bill’s during the week… Delicious! And don’t skip the honeycomb butter!
I tried these when I was in Sydney and they’re delicious! I especially loved the butter, although weirdly enough the banana was served whole on the plate.
I make these for the kids all the time – they are known as “the fluffy pancakes”. Sadly I am not a gun enough Mum to make the honeycomb butter to go with…
Visited Granger & Co. in London for the first time a few weeks ago and had the ricotta hot cakes for breakfast. That honeycomb butter. To. Die. For. Thanks for the recipe Chantelle – so excited to try these! xx
These sounds great. I am right into pancakes at the moment. Made some pink valentines crepes last Sunday. They were delicious.