Ricotta Hotcakes
Bill Granger's cafe in Sydney put these on the map. Thick, custardy, with a soft center that's barely set. The ricotta keeps them impossibly moist and the separated egg whites give them height. They're meant to be slightly underdone in the middle. That's the point, not a mistake.
From Original recipe (inspired by Bill Granger's Sydney ricotta hotcakes) · Recipe facts not copyrightable (US law)
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Prep
15 min
Cook
20 min
Makes
6 hotcakes
Difficulty
medium
Nutrition
Per serving (2 hotcakes) · USDA FoodData Central: Pancakes, plain (adjusted for ricotta-heavy batter + whipped egg whites)
312kcal
Calories
14.2g
Protein
16.8g
Fat
24.7g
Carbs
0.5g
Fiber
Ingredients
Servings
1x- 1 1/3 cups fresh ricotta cheese
- 2/3 cup milk
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp sugar
- 1 tsp vanilla extract
- Butter for frying
- Honeycomb butter or maple syrup for serving
Instructions
- 1
In a large bowl, combine 1 1/3 cups ricotta, 3/4 cup milk, and the 4 egg yolks. Mix until smooth.
- 2
Add 1 cup flour, 1 tsp baking powder, 1 pinch salt, 2 tbsp sugar, and 1 tsp vanilla. Stir gently until just combined. Don't overwork it.
- 3
In a separate clean bowl, whip the 4 egg whites until soft peaks form.
- 4
Fold the egg whites into the ricotta batter in two additions. Be gentle. The air in the whites is what makes these tall.
- 5
Melt butter in a non-stick pan over low heat. Low, not medium.
- 6
Spoon about 1/3 cup batter per hotcake. They should be thick and round, not thin and wide.
- 7
Cook 3-4 minutes until the bottom is golden and the edges are just starting to set.
- 8
Flip carefully and cook another 3 minutes. The center should still feel slightly soft.
- 9
Serve immediately with honeycomb butter, fresh banana, or maple syrup.
Notes
things we learned along the way
- Low heat. These are thick and need time to cook through without burning the outside. Lower than you think.
- Fresh ricotta from the deli counter, not the grainy supermarket stuff in the tub. The texture difference is huge.
- The slightly underdone center is traditional. If you want them fully cooked through, cover the pan with a lid for the last minute.
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Source and credits
Recipe adapted from Original recipe (inspired by Bill Granger's Sydney ricotta hotcakes). License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.