"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
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 :)
- 250 g unsalted Butter softened
- 100 g sugar honeycomb crushed with a rolling pin
- 2 tablespoons Honey
- Place all ingredients in a food processor and blend until smooth.
- Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
- Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer.