Way back in March, BF and I went to Bill's Surry Hills for breakfast. BF had scrambled eggs, and I had the famous ricotta hotcakes. Since then, I have been meaning to make them at home. You see, I have had the recipe for 12 months now, and just haven't seemed to get round to it.
Good Living Growers' Markets, I bought a delicious tub of ricotta from my favourite cheese shop, Formaggi Ocello. The next day, I finally made the hotcakes.
Bill serves his with banana and honeycomb butter. I had one rather overripe banana, and no honeycomb, so we settled for half a banana each and maple syrup. And thankfully, the hotcakes were just as light as I remembered. This is because the egg whites are beaten and carefully folded into the mix. The batter is very easy to make, and can be kept in the fridge for 24 hours, which is a good thing, because I only made half the recipe and it was enough to feed 4!! Also, if you don't have the honeycomb butter, the mix isn't too bad for you, as it contains no butter AND no sugar!
To serve 4 (or 2 over 2 days)
2/3 cup ricotta
3/8 cup milk
2 eggs, separated
1/2 cup plain flour
1/2 tsp baking powder
Combine ricotta, milk and egg yolks in a bowl. Sift in the baking powder and flour, and mix until just combined.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold these into the batter in 2 batches, being gentle and not over mixing.
Heat a non-stick frying pan and grease with a little bit of the butter. Drop 2 tablespoons of batter for each hotcake into the pan (don't cook more than 2 at a time as the pan cools too much). Cook over medium-low heat for about 2 minutes, or until golden underneath. Turn over and cook through. Serve with banana and maple syrup.
Recipe from Bill's Sydney Food.
Bill's Surry Hills
359 Crown Street
Surry Hills NSW