Interesting isn’t it ? Well ! I thought so when I first saw this in a magazine, which featured some great recipes by one of my favourite Aussie chef, Bill Granger. Apparently, hotcakes are quite a popular breakfast item in Australia, especially on “lazy sundays” and I think Bill Granger has made the “ricotta” version popular. In any case, I was wondering why ricotta cheese (there’s still a debate about whether it’s a cheese or not) appears to be used in so many Aussie recipes and I think the relatively large Italian community there may have an influence. BUT ricotta hotcakes, primarily an American style pancake, crossed with ricotta cheese seems very novel indeed. OK ! enough chit chatter, how do you make this delicious breakfast, which incidentally is now a favourite at home on Sunday mornings – “daddy please, can we have ricotta hotcakes again ?” “yes ! was my reply this morning”, making this my freshest blog ever.
230g Ricotta Cheese (I usually buy mine by weight but the standard 250g should do)
2 large free range eggs (separate egg yolk from egg whites)
100ml of organic milk
1 vanilla pod (you can omit this or replace with half a teaspoon of vanilla extract)
70g of plain/all-purpose/cake flour
half a teaspoon of baking powder
half a teaspoon of ground cinnamon (optional)
some unsalted butter and vegetable oil for frying, using a 28cm diameter non-stick frying pan
This should make between 12-14
First up, measure out your flour and milk and pour it into a large mixing bowl with the ricotta and egg yolks and mix until just combined – if using, scrape your vanilla seeds from one pod inside too, as well as pouring your ground cinnamon in.
Then whisk the egg whites until soft peaks appear and pour into the flour/milk/egg yolk and ricotta mixture and again mix until just combined and uniform in texture.
Place your frying pan onto a medium set stove top and if you’re rich enough only use butter – approximately 1 dessert spoon per batch – you’ll need to fry about 3-4 batches. Alternatively, combine 1 dessert spoon of vegetable/canola oil with about a heaped teaspoon of butter. When the oil/butter mixture begins to sizzle, place your hotcakes into the frying pan, using a heaped tablespoon per hotcake. So in essence if you’re using a 28 cm non-stick frying pan, you should be able to fry 4 at a time. Fry them for about 2 minutes each side, by which time they should be medium brown.
For toppings (the yummy part)
Caramelized Banana – 1 large banana, cut length ways to get about 12 pieces. Fry with 1 teaspoon of brown sugar and a knob of butter for about 2 minutes. Better to do this just after the hotcakes have been made and the heat is still on.
For honey butter, mix about 30g butter with a table spoon of runny honey and store in the fridge before you begin the hotcakes
The picture at the top of the blog is topped with honey butter and caramelized bananas.
For Mascarpone and Maple Syrup ganache, just mix about 2 heaped tablespoons of mascarpone cheese with 1 tablespoon of maple syrup.
This is really a wonderful and tasty recipe and it won’t take too long to make, say about 20 minutes between preparation and sitting down to eat – if you can’t resist taking a picture of course, just like me, enjoy !
Inspired by a recipe by Bill Granger with massive revisions by me concerning measurements and the addition of real vanilla.