Bill Granger’s Ricotta Hotcakes

I only got to know of Bill Granger earlier this year, when his show began to air on UKTV Food/Good Food channel. R actually started watching the show first as I was busy stressing out over exams at the time, and told me that Bill Granger cooked the “most amazing looking scrambled eggs ever”. And when I started watching his show, I grew to really like Bill, and the simplicity of his food. The sun and beaches in his show certainly lend a helping hand as well!

But to get to the point, I knew I had to make these ricotta hotcakes when I saw them on Mowie’s blog. And I must say it’s hard to describe how I felt when I first had these ricotta hotcakes – but I can tell you it went along the lines of “mmmmmm ohmygod this is so good, I must make more tomorrow”. πŸ˜›

These hotcakes are truly one of the best pancakes/hotcakes I’ve ever had, as they are delightfully light and fluffy (even lighter than my favourite go-to pancake recipe!), with the random bits of ricotta every now and then. And when topped with maple syrup and some fruit, these make for a perfect weekend brunch.

Bill Granger’s Ricotta Hotcakes
Tweaked from Mowie’s adaptation of Bill’s recipe

  • 250g ricotta
  • 3/4 cup milk
  • 4 eggs, seperated
  • 1 1/4 cup plain flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • some butter, to cook hotcakes

1. Pour milk into mixing bowl, and add egg yolks. Mix till just combined.

2. Add flour, baking powder and salt and mix.

3. Beat egg whites until stiff peaks form, and gently fold through batter.

4. Lastly, add ricotta and mix. (Take care to not overmix as you want to have chunky bits of ricotta to bite into later on!)

5. Heat a non-stick pan over medium heat, then grease lightly with butter. (I tend to use a small dollop, and then wipe the excess off with a kitchen towel so it doesn’t get overly greasy.)

6. Pour 1/2 cup of batter (per hotcake) into the pan. Cook on one side until little bubbles appear (~2 minutes), flip over, and cook on the other side for about 1 minute. (I only cook one at a time, so I keep the hotcakes warm in a low heat oven.)

7. Serve with a generous sprinkle of icing sugar, maple syrup, and fruits of your choice! (I have yet to try this with yogurt or jam, but I’m sure it’d taste just as good.)

20 thoughts on “Bill Granger’s Ricotta Hotcakes”

    1. I pretty sure that’s how he did it! He was in London a week or so ago, I can only hope that he’ll decide to open a cafe/restaurant here! Fingers crossed. πŸ˜›

  1. Hey wow! Fabulous – so glad you made them – aren’t they just the best ever? Bill is a genius. I love your photos, – so bright and colourful, and all of the hotcakes stacked up like that. I also adore the yellow background – gorgeous. Great shots.

    1. I actually have you to thank coz I’d never have known about them otherwise! πŸ™‚ I love Bill, I was so happy when he was on Market Kitchen, lol.

    1. Thanks! Pancake stacks with dripping maple syrup always destroy all elements of self control I already do not have. πŸ˜›

    1. πŸ˜› Try making them, they are quite simple (as are most of Bill’s recipes). In fact I made them again last week…lol.

  2. Ooooh! That looks so good. I love Bill Granger. I’ve tried his pasteis de natas before and they turned out delicious. Thanks for posting this. And you know what? His eggs are to die for! I talk about them all the time. LOL.

    1. Oooh I haven’t tried that yet but I’m sure it’s good, as are all of his recipes I’ve tried so far. I love him too, he’s quickly become one of my favourite chefs! I really wish he’d open a restaurant here, sigh. Apparently he bought a house here so there’s hope. πŸ˜›

  3. Bill is a gem. I absolutely love his recipes. So simple and works everytime! His ricotta hot cake is to die for. Yours love really good and great pictures. Make me craving for some.

    1. Thanks Ellie. As I’ve already mentioned, I love his recipes too! (And I think I love him too, he just seems like such a nice person) πŸ™‚

    1. Ricotta is now one of my favourite ways to eat hotcakes/pancakes, thanks to Bill. I realise I haven’t made non-ricotta pancakes since I discovered this recipe. Lol.

    1. Thanks! πŸ™‚ And yup they definitely are a great option for a weekend brunch, as they can be whipped up in no time at all.

  4. This recipe sounds like a stick-er – I’ll have to try this one. I always try a different recipe every time but find my self-raising flour + baking powder works best the way I like em. And then egg-white beating ones always too much trouble for me but super fluffy. Nevertheless, I’m super willing to try them with ricotta and 4 eggs! Cheers suyin. Will try this soon xxx

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