There goes my ode to breakfast items. Even though it’s not necessarily a breakfast recipe per se, as we love to have it during the afternoons as well. Especially if it’s cold and rainy. They are just the perfect alternative to pancakes, with the addition of ricotta. And the maple bananas make them so decadent it’s insane. What am I talking about, you ask? But the Ricotta Hotcakes recipe I’m about to dish out for you!
The ricotta hotcakes recipe I am sharing it’s not mine, nor will I claim it as such. First of all, it’s what our American cousins like to call a copycat recipe. Whether you agree or not with this statement, it’s another story. I rather go for the recipe inspired by, sounds a little nicer to me. It is one of those recipes you’ll end up going back to very often, if anything you know this means it’s a great one.
These ricotta hotcakes are inspired by the soft pillows of joy you would order at Granger & Co. This is an eatery you’ll find in a few spots in London (put it on the list if you ever visit, it’s a must!). It’s an Australian-inspired restaurant that Bill Granger, the founder, first opened in sunny Australia in 1993. Years later, you can find Granger & Co not only in Australia and London but also in Seoul and Tokyo. Its menu is always changing with the seasons and it’s simply a beautiful place to meet friends or family for some great food. I love their ricotta hotcakes for sure, but some of their savoury dishes are honestly to die for as well. Never forget my first fish kedgeree I had here or the pavlova with pistachio Fred and I loved to share after a long day at work.
So yes, we have eaten these Ricotta Hotcakes numerous times. More than we actually care to admit. We have even taken our aunt and cousin for their last breakfast in London here because we love it that much. It’s one of those worth shouting home about. And also wanted to make it a special one before they flew back to Rome. The atmosphere, the food – all is fantastic. The team is great and the service is top-notch. But how can you get to replicate this whole idea at home? Fear not, we are here to assist you with the Ricotta Hotcakes recipe you need to do so. Thank us later. Or not, it’s really up to you.
Why would I want to eat the ricotta hotcakes?
Well, why wouldn’t you? I mean, have you seen them? They are soft, they are delicious and they are amazing. They are not sweet to start with, so I am sure you can make it a savoury breakfast if you wish to. Bacon, eggs, the whole deal – you name it, it goes with these. They are like a little pillow of joy, considering the words I use here very carefully. We have served the ricotta hotcakes with maple bananas, but give me a second and I shall get there too.
The secret with these? Well, the egg whites, to be completely honest with you. It’s pretty much the secret in these because it makes them so fluffy and tall. Just perfect. The ricotta adds some creaminess and sweetness, just a little hint of sweetness. The whole dish melts in your mouth, so you know it’s a great one!
The ricotta hotcakes recipe is fast to get together, cooks in no time and it’s one you don’t want to miss out on, trust me. The way they are served at Granger & Co is very similar to mine, but they also add some honeycomb butter. Now, I am not a fan myself of honeycomb so I have technically omitted it from this recipe, but I am sure you can add it if you wanted it.
The bananas are a very great alternative – and way different than how they serve theirs. When you order a portion of these, you’ll receive a raw banana, nothing to scream for real. But when you make the bananas like this…ooh, extra, always. But back to the honeycomb butter, come on.
How do I make the Honeycomb Butter?
Now, for the people who do want the honeycomb butter, I am just going to tell you right here how to make it. It’s as easy as ABC and you will probably use it for other recipes too because I am told it’s actually very nice. I usually give my portion of butter up, but you know I am a weirdo. No questions here.
To start, you will need:
- 100g unsalted butter, at room temperature
- 50g honeycomb, crushed
- 1 tsp honey
To start, crush the honeycomb, making sure all your sorrows and pains are well let out while you do this. A sort of exercise for the mind and body too. Then add the butter and honey and mix it all together, so that everything is well combined. Place it on some cling film, create a little log by rolling the cling film and place it in the fridge for one hour. If you are short on time, 10 minutes in the freezer will do as well. Lasts a week in the fridge and can be used on many different sweet dishes. Nomnom. You can serve it as a slice on top while your ricotta hotcakes are still hot, so it melts beautifully leaving some honeycomb crumbs all over.
So tell me more on how to make the ricotta hotcakes.
Of course, the star of the dish. The ricotta hotcakes! These will be put easily together in minutes, and the secret, as mentioned, is all in the egg whites. The only recommendation I have for you is in the folding of the egg whites. You’ll need a spatula to help you with this. Once you put the egg whites in the bowl with your ingredients, you will need to fold from bottom to top. Make sure you don’t knock out the air from the egg whites, as much as you can. The more air you can keep in, the better: you’ll get hotcakes (or pancakes!) that are fluffy and tall. A win, if you ask me: they will be lighter than your normal batter, so what’s better?
The dough will also last for 24 hours in the fridge if you were to make it ahead of time. Say you are organising a brunch for the family or with the girls, you have done half of the work already the day before. And who doesn’t like having an easier life?! I would for sure. The less time you spend in the kitchen, the more time you can spend with either your loved ones or friends. At the table, while sipping on coffee. Or prosecco, your choice. I’m sure a mimosa would also go very well with these. Stop winking, now.Print
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As you can see, these ricotta hotcakes are fast to make and look absolutely lush too. We have served with maple bananas, but to be completely honest the choices here are endless:
- bacon & maples syrup;
- lemon juice & sugar;
- chorizo, egg and tomatoes;
- anything you can think of or love, goes well with these!
So since you know this, why not try the ricotta hotcakes recipe today? I mean, I hope I have sold them to you. If not, let me try just for one last time. Come on, you know it’s worth it!
You just need to picture this. You are sitting at your table, on a weekend morning. Outside it’s chilly and grey, but you’re about to bring the sunshine inside. How? Well, aside from that cup of coffee you’ll be sipping on, you’re about to bite into these fluffy pillows of joy.
You are actually biting into these ricotta hotcakes.
And everything is alright again in the world. You look outside your window, it’s still grey. But you are biting into them. And the combination of maple syrup, and yummy caramelised bananas…where else would you want to be? Honestly? Nowhere, of course. Nowhere. Because this is where you were meant to be. Sipping the juice of gods (also known as coffee), chatting to your family. Slowing down, because don’t forget the year we had. And it’s like all the planets aligned: the kids are not shouting, your friends are smiling and eating peacefully… pure bliss.
For more breakfast recipes, check Cristina’s Breakfast Collection here. More ricotta recipes? We have these wonderful peach crostini. And for more bananas recipes…well, banana bread is always a good idea! Or banana biscotti…I’m hungry now.