Dining out for breakfast is a luxury in life, according to my mother – but it’s one of those luxuries which I would gladly pay for here and there. Nevertheless there is a joy in making breakfast together with my boyfriend, and we thought we’d try to recreate the famous ricotta and banana hotcakes minus the honeycomb butter. There is something special about sitting down at the breakfast table on the weekend to eat a much deserved and special meal together.
The recipe is from Bill Granger here. I’ve just provided the recipe for just the hotcakes. In lieu of honeycomb butter (the recipe is at the link) Ii just drizzled some honey over the butter, icing sugar and berries.
- 1+1/3 cups of ricotta
- 3/4 cup milk
- 1 cup plain flour
- 4 eggs, separated
- 1 tsp baking powder
- A pinch of salt
- 50 g butter (for honeycombe butter. I didn’t use all of this)
- Strawberries/blueberries/raspberries/bananas. The original at the restaurants uses bananas so you can try that too – I used mixed berries.
- Icing sugar
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
- Sift the flour, baking powder and salt into a bowl.
- Add to the ricotta mixture and mix until just combined.
- Place egg whites in a clean dry bowl and beat until stiff peaks form.
- Fold egg whites through batter in two batches, with a large metal spoon.
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch).
- Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
- Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble with other ingredients.
- Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter.
- Dust with icing sugar.