These ricotta hotcakes might look similar to your standard American pancakes but don’t let their looks fool you. Unlike regular American pancake batter where flour is the main base, ricotta hotcakes have you guessed it, ricotta as theirs. This provides a lighter yet also very filling meal, primarily due to the increased protein from the ricotta.
Inspired by Granger & Co’s famous dessert we decided to replicate it for ourselves. So if you too want to try something different for your breakfast, lunch or dinner then join us in making this moorish meal!
Ingredients
For the Hotcakes:
Ricotta 125g
Milk 1/4 cup
Eggs x2
Flour 1/2 cup
Baking powder 1 tsp
Salt 1 tsp
For the syrup:
Crunchie chocolate bar (we wanted a honeycomb syrup)
40g unsalted butter
1 tsp honey
Recipe for Ricotta Hotcakes
1. Let’s start with the syrup. Over a chopping board, gently scrape the chocolate off the Crunchie bar with a knife. You only need the honeycomb.
2. Put the honeycomb inside a freezer bag and roll down with a rolling pin so that it forms a coarse breadcrumb type texture.
3. Add the honeycomb, butter and honey to a pot and let it simmer over medium heat so that the butter melts. Make sure to keep stirring so that the honeycomb dissolves.
4. You want to keep stirring until you reach a thick consistency. Once this is done, take the pan off the heat and let it cool to one side.
5. Now, it’s time to make the hotcakes. Place the ricotta, milk and egg yolks into a mixing bowl and stir, combining the ingredients together. Using a sieve, add the flour, baking powder and salt. Stir it all together.
6. In a separate bowl, whisk the egg whites until they become slightly foamy. You can do this by hand – it doesn’t need to reach a soufflé type consistency; only a slight foam. This should take a minute or so.
7. Add the egg whites to the ricotta mixture and gently fold all the ingredients together.
8. Lightly oil a frying pan and start to cook your hotcakes pouring a small amount of the batter onto the pan. Once you start to see bubbles form, it’s time to flip the hotcake over. Cook the hotcakes through on each side on medium heat until they reach a light golden brown colour.
9.Place the hotcakes onto a plate. Give the syrup a bit of a stir and pour over onto the hotcakes. You can serve the hotcakes with sliced banana or berries.
