Pancake Tuesday!

I’ve been home for more than a week now, and I can’t believe how quickly time has flown by. This time next week, I’ll be getting ready to head back to London, eep.

Being in UK for the last 7 years has meant I’ve forgotten about how busy it gets during Chinese New Year. It’s been rather hectic over the last few days, with all the home visits and family gatherings – but rest assured that this has not stopped me from taking lots of photos! And for once I think I may just have more photos of people than I do of food in my camera. It’s been great fun though, and things should get slightly less busy now as it usually does around the 3rd day of Chinese New Year (for those of you who don’t know, we Chinese go all out, and the celebration lasts for a full 15 days).

Although I’ve been surrounded by lots of red & gold decorations, as well as lots of Chinese/Malaysian food, I didn’t want to miss the chance to post something on Pancake Day (even though it’s not in line with my plan to have Chinese New Year related posts). I’m a massive fan of pancakes, and try to make them whenever I can. I still remember the first time I made pancakes – they were upsettingly thin and dare I even say.. not fluffy in the very least! But practice always helps, and after many many experiments, I have found my favourite pancake recipe: none other than the lovely Bill Granger’s ricotta hotcakes.

I have previously blogged about these little babies, but as it IS my favourite pancake recipe, I hope that you will forgive me for blogging about the same thing. What I can say is that I now am able to make them fluffier than I could previously – I used to flatten the pancakes with my spatula as I thought this would make it brown more evenly, but I then realised that this meant my pancakes would flatten out and be less ‘fluffy’. So the best way to do this is definitely to just pour the batter onto the pan, and resist the urge to mess around with it! πŸ˜›

Bill’s original recipe calls for these hotcakes/pancakes to be served with bananas and honeycomb butter, but as I have never been one for following recipes to the T, I’ve always served it with the fruits I have on hand. I previously served them with a mix of summer berries (which I buy frozen from Waitrose – they come in really handy I must say!), and this time, I went for blueberries instead. And of course, lots and lots of maple syrup.

You can find the recipe for these lovely ricotta hotcakes here. A special mention goes out to the lovely Mowie, who introduced me to these in the first place – for which I am very thankful!

I hope you do try these, even if it’s not today. I promise it’ll be worth it. (And if ricotta pancakes are not your thing, maybe you’ll prefer these chocolate chip pancakes.)

Happy Pancake Day, everyone!

46 thoughts on “Pancake Tuesday!”

  1. Seriously beautiful stack of pancakes. You’ve got them the right American thickness as well. I made some rhubarb ones and thought of doing some English pancakes with lemon and sugar. Gotta say this throat ain’t have any of it – so I’m gonna virtually eat yours πŸ˜€ Happy shrove tuesday me love. And glad you’re CNY busy – it’s the best busy out there! xxx

  2. Isn’t it just the BEST pancake recipe of all time EVER! I made a gluten free version this year and I’m STILL smiling two days later πŸ˜€ See!

    p.s don’t worry about the if you think you have an addiction to them. SOME addictions are good πŸ˜‰

    1. Yay! I’m not the only one. We should form a Bill Granger ricotta hotcake fan club, haha. πŸ˜€

    1. Thanks Lorraine! I hope your pancake day was also similarly delicious. Lucky you, having a Bill’s there. I really hope he opens one here! πŸ˜›

  3. How do you get those amaaazzinngg shots of your mile-high pancakes is beyond me. I am in awe. Love how they’re the same size since mine are always like papa bear, mama bear and baby bear and like, odd-ball shaped bear.

    1. Awww *Blush*. I use a 1/4 measuring cup to pour the batter into the pan, which helps to make them evenly sized.

  4. Su-yin, your pancakes look so light and fluffy! Hotcake type!!?? Very curious here, might just try the recipe sometime … Sadly, ricotta cheese is very expensive here. Boohoo …

    Oh, did I tell you my favorite way to serve good hotcakes is with lotsa maple syrup & fresh fruits!! Yummy! I love how the earthy scent of maple syrup pairs up with fresh fruit!

    Great styling & photography, btw!

    1. Yeah, I tried looking for ricotta at home and it was so hard to find! So sadly I didn’t get a chance to make these for my parents to try.

      And I completely agree – maple syrup and fresh fruits are definitely the way to go.

  5. What a gorgeous plate of food (complete with two things I rather like on hotcakes – blueberries and maple syrup!). Haven’t used that recipe in ages, but I remember how fluffy and pillow-like they are πŸ™‚

    1. Thanks! I’m so envious that you guys live in close vicinity to Bill’s… I need to get myself to Sydney soon.

  6. They are simply gorgeous and drooling pancakes. My hub wants this sort of pancakes. Noted down to make it for him.

    Oh yes … I have forgotten how busy CNY can be. I have not been back for years. Used to hate it because of all the preparation and house visitings we need to do every CNY, but now that I live abroad for so many years, I miss the tradition and the custom of it. πŸ™‚ My lovely old mom still gets excited like a teenager whenever CNY is around the corner – baking cakes, decorating the house with new year deco including getting new sets of bedsheets, cushion covers etc. LOL!

    1. Thanks Pam. Let me know how it goes if you try them.

      And I completely agree – CNY gets busy, but when you’ve not been a part of that buzz for a long time it just feels so good. I’m a bit like your mum, I love decorating the house! I do it here in London hehe. πŸ˜›

  7. With the hustling and bustling of pre-CNY cleaning and food preparation, I’m glad things are getting back to normal now.

    I love pancakes but my kids prefer waffles. They like the crispiness of waffles. I just increase the measurement of baking powder to 1/2 tablespoon and use one egg for their waffles and then my waffles, I reduce the baking powder and use more eggs for my pancake mixture.

    1. Oooh that’s a really good tip. I’ll have to keep that in mind for when I get myself a waffle maker. Thanks!

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