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 

Ingredients

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

Method

 

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

 

Ingredients

• 250 g unsalted Butter softened
• 100 g sugar honeycomb crushed with a rolling pin
• 2 tablespoons Honey

Method

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.