I love love LOVE a cooked breakfast. I am always drawn to the sweet side. Waffles, french toast, crepes and pancakes I want them all. However sweet breakfast usually leads to sugar crash and lunchtime regret so I steer clear and aim for the eggs and omelettes and smoked salmon bagels. Most of the time. Bruch at Bills is the exception. I make no secret of my deep love for bills and the ricotta pancakes you can eat there. When I lived in Darlinghurst, Sunday brunches at bills became an all too common occurrence and are probably the reason I will never be able to afford property (NO REGRETS).
Obtaining the recipe for the ricotta hotcakes is probably a deliciously financially responsible move. My resolutions for the New Year are to save more after all. It also means I can have glorious fluffy sweet breakfast whenever I want. So I made them for New Years day. It is important to start a new year in a sweet disposition after all.
The ricotta doesnt make them cheesey at all like you might think. Instead it gives them body and fluff. Combined with whipped egg whites the pancakes are beautifully light, delicate and far less stodgy than regular pancakes where the bulk is dependent on the flour.
Bill Granger's Ricotta Pancakes With Honeycomb Butter
For the honeycomb butter:
- 40g honeycomb (I used a crushed up crunchie bar - chocolate & all)
- 60g unsalted butter
For the pancake batter:
- 4 eggs, separated
- ¾ cup (185 ml) milk, any kind
- 1/2 cup plain flour
- 1/2 Cup Self raising flour
- 1 heaped tsp baking powder
- ¼ tsp salt
- 1⅓ cups (300 g/10.7 oz) ricotta
- butter for melting
- Sliced fruit for serving
To make the honeycomb butter:
- Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter.. Cream together until well mixed then form into a log and wrap in clingfilm. Chill until needed.
To make the hotcakes
- In a large jug, whisk together the egg yolks, milk, flours, baking powder and salt with a fork. Add the ricotta to the jug and mix lightly.
- In a large bowl, whisk the egg whites until stiff. Fold the egg whites in two batches into the ricotta mixture using a large metal spoon. Don't over beat, some lumps of ricotta in the mix are ok.
- Heat a large frying pan over a medium heat with enough butter to coat the pan. Scoop a teacup of batter into the pan to make 1 hotcake. Use a spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.