Ricotta Hotcakes of Dreams recipe, Granger & Co

Anyone who knows me, knows I love @grangerandco. It is just quite literally where you want to go every damn day. I have a separate post on the delights of this fab all day eatery but, when you cant go in person to any one of Bill Grangers restaurants (Bills in Sydney, a few outposts in London and popping up in Korea and Japan) you can whip these ricotta pancakes up at home.

They are probably one of the most decadent things on the menu , but definitely very very delicious. For a naughty breakfast at home, you can whip up these puffy clouds of goodness, ignore the calorie count (or go easy on the maple and butter) and sink into the wonder of Mr Grangers goodness. You won't regret it.

Ingredients:

340 g ricotta cheese 190 ml milk 4 eggs, separated 125 g plain flour 1 tsp baking powder 1 pinch salt 50 g butter

1 sliced banana

1. Mix the ricotta, milk and egg yolks together in a large bowl until smooth. Sift together the flour, baking powder and salt and slowly mix in to the batter.

2. Then, whip up your egg whites. This part is key to getting the puffy, cloud like pancakes. Literally keep whisking or beating those egg whites until they are suppppper puffy .

They will look like this:

3. Then gently fold those puffy eggy clouds into the batter. The joined mixture will almost look a bit lumpy with frothy bits of the egg cloud puff in it- that is what you want.

4. Cook! Put a large pan onto medium heat and add a little butter to keep things slidy.

5. Once the butter is bubbling, add three big tablespoons of batter as one pancake puff.

6. Cook until bubbles appear on top of the pancake, then gently flip.

Honeycomb Butter

This is a fiddly bit but if you want extra stars for effort, you can also add honeycomb butter, just like they do in the restaurant.

Ingredients:

100 g unsalted butter, room temp/ slightly softened 50 g honeycomb, (or a Crunchie bar), crushed 1tsp honey

Literally crush up the honeycomb and mix together with the softish butter and honey. Then spoon that mixture onto some clingfilm and roll all of that butter honeycomb goodness into a clingfilm sausage. Put the butter / honeycomb sausage into the fridge and wait until it sort of 'sets' so you can cut slices of butter off.

If you cant be bothered with the honeycomb butter faff ( and I have never bothered), it is just as delicious to add a little (just a little) maple syrup, banana on top and butter. Butter is really the key.

Stop it. Delicious.

Writing this post is making me hungry.

Hope you love them.