Sunday, October 3, 2010

Ricotta Hotcakes via Bill Granger

"Liza poured thick batter from a pitcher onto a soapstone griddle. The hot cakes rose like little hassocks, and small volcanoes formed and erupted on them until they were ready to be turned. A cheerful brown, they were, with tracings of darker brown. And the kitchen was full of the good sweet smell of them."
John Steinbeck, 'East of Eden'

Hotcakes vs Pancakes--

The difference between the two is that pancakes are made with plain flour and stay very flat, they can be filled and rolled. Hot cakes have a raising agent and puff up when cooked, they are usually served in a stack. Hot cakes are usually smaller in diameter than pancakes.

Who is Bill Granger?

Bill Granger is a self-taught cook, restaurateur and food writer, based in his native Australia, but also working internationally.

Bill Granger's Ricotta Pancakes 


1 1/3 cups ricotta - 250 G
3/4 cup milk -170 ML
4  large egg yolks 
4 large egg whites
2 tablespoons white sugar -optional  
1 cup plain flour
1 tsp baking powder
1 pinch salt
50g butter

1. In a clean and dry bowl beat egg whites and sugar  until stiff peaks form- Save
2. Beat milk and egg yolks together in a separate  bowl. 
3.  Sift flour, baking powder and salt into milk and yolks. Mix.
4. Add 1/3 egg whites to flour/yolk mixture. Mix until combined.
5 Add ricotta, and remaining egg whites and fold until all combined. You want the ricotta to remain in lumpy pieces.
6. Grease a non-stick pan lightly with butter.  Drop batter @ 2 tablespoon sized . I personally like a pancake size so i use 1/4 cup measurement. Do not crowd the pan.
7. Cover . ( optional)  Flip gently. Cook each side until golden brown.
8.. Serve with your favorite topping. - or use the Honeycomb butter :)
Honeycomb Butter
  • 250 g unsalted Butter softened
  • 100 g sugar honeycomb crushed with a rolling pin
  • 2 tablespoons Honey
  1. Place all ingredients in a food processor and blend until smooth.
  2. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
  3. Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer.


    1. Great timing! The other day I was dreaming of lemon ricotta pancakes with some raspberry butter. I love how fluffy these look and the honeycomb butter sounds delightful!

    2. And to think...all this time I never knew the difference between hotcakes and pancakes. These look delicious especially with that honey butter!

    3. I have this recipe and have often wanted to try it. Thanks for posting these delicious photos. They look so fluffy and delicous!

    4. Oh my gosh I want hot cakes now! Those look so good! I love ricotta.

    5. So tempting .... really love the texture :-)

      Sawadee from Bangkok,