Thursday, 31 May 2007

bill’s Ricotta Hotcakes

When it comes to breakfast (or brekkie, in Aussie slang), I am a creature of habit.

Confession: I have been eating the same brekkie for the last decade (at least!). Two cups of coffee (one regular, one decaf) and two slices of some sort of whole wheat/grainy toast. When I am feeling adventurous, I buy/make special breads or use uncommon spreads (e.g. mango and passionfruit jam).

When we do have a special breakfast, it’s Quikong who does the work. For example, he’ll make a special omelette and drive out to get my favourite bread from an artisan baker who only uses organic ingredients.

For a change, I thought that I should make something special for him for breakfast. I got this ricotta hotcakes recipe from Bill Granger’s book, Sydney Food, which is also the first gift that Quikong ever gave me. Bill has a few cafes/restaurants in Sydney and some of the items on the menu can be found in his books. (p/s: Just so you know that the hotcakes would cost $16.60 if you ordered it at bill’s café)

Ricotta Hotcakes

1 1/3 cups ricotta
3/4 cups milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
a pinch of salt
50 g butter

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 slightly heaped 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 e.g. honeycomb butter, fruits. Dust with icing sugar.

Kitchen Notes:
- I only made half the recipe and it yielded 7 hotcakes.
- I used skim milk and reduced fat ricotta and I enjoyed it better than the original version at the café which I found a little too rich for me.
- Quikong said that it is much better with honey rather than maple syrup. I concur.
- It’s really good with banana but I didn’t have any so I served it with stewed apple and berries.
- Try this with some cinnamon or vanilla added in the batter.
- You can make the batter 24 hours in advance & store it in the fridge (e.g. make it the night before)

This looks like an ordinary pancake, but it definitely is extra special. So light & fluffy, yet creamy…..You have to try it and discover it for yourself. … yuummmmm….


Eva said...

They look lovely - and I'm such a sucker for pancakes. So instead of shedding almost 17 bucks, I'll rather make them myself! But could you please have a look at the link to the recipe? Somehow, it doesn't work!

Nora B. said...

Hi Eva, it is really good and so easy to make.
ooops, sorry about the link. I seem to have trouble with that. I need your help!

Aimée said...

I am totally going to try these. I love love love breakfast and am looking for great new recipes. Thanks!

Janet said...

Yum - I'm a pancake girl, and these ones look amazing! P.S. We eat the same breakfast!! :-)

Patricia Scarpin said...

Nora, I first had breakfast pancakes a year or so ago - they're not common here. And I've been a huge fan ever since (last time I made pancakes was last week). So delicious.

These look wonderful, I can't wait to try them - I've made only one recipe by Bill and the result was great.
Thank you so much for sharing!

Nora B. said...

Aimée & Janet - You have to try this recipe, I promise that you won't be disappointed.

Patricia, yes these were wonderful so you should try them, esp. since you don't make pancakes often. I like it with cinnammon too. I made a cake from the same book by Bill and will write about it tomorrow. What is a common breakfast item in Brazil?

Patricia Scarpin said...

Nora, Brazil is so big that the traditions vary from place to plate. In the North-east, for instance, they prepare a sort of cake with cornmeal and have it with black coffee. I don't like it because the cake is too dry in my opinion.
Since I live in the South-east (and my mom was born in the South) we have different traditions. But the usual is coffee and milk with a slice of bread (baguette or white) with butter or jam. Some people have yogurt and/or fruit.

Nora B. said...

Patricia, Thanks for telling me about breakfast in Brazil. I like the idea of cake for breakfast!

Sophie said...

MMMMM..I adore recipes from Bill Granger! I am a fan & have all of his books!
I enjoy making this with the sheep's ricotta because it is more lighter & much more healthy! Yum!