Fluffy Ricotta Hotcakes with Honeycomb

Fluffy Ricotta Hotcakes with Honeycomb

Light and fluffy ricotta pancakes with a creaminess one can only dream of

michelletang118  michelletang118  on 18 Nov '15

I love breakfast. And nothing beats waking up to some seriously fluffy and warm ricotta hotcakes dowsed with honeycomb. Extra fluffy with creamy, custard-like middles, ricotta hotcakes are something pancake connoisseurs have to try making (or die trying).

Inspired by Bill Granger – who hails from my sunny hometown, Sydney, – his signature ricotta hotcakes with honeycomb butter and bananas are to die for. I've had my fair share of his ricotta hotcakes in Sydney (Surry Hills), and recently in London (Nottinghill) and Tokyo (Ometosando) this year. Now is the time to recreate the 'magic' back home (until he sets up shop here at least, but who knows when that day will come - or where I'll be by then!).

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Mind you, there is no 'magic' or skillful technique required in this recipe. From a methodological perspective though, what separates these ricotta hotcakes apart from regular ones is the fact that you are meant to separate the egg yolks from the whites and beat the latter until stiff peaks form before folding it into the batter.

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Note: The ricotta isn't something you necessarily taste — the pancakes definitely don't taste "cheesy" — but rather, the ricotta adds a magical, milky richness and creaminess to each bite.

(Makes 6 medium-sized pancakes, serves 2)


  • 70 ml of fresh milk
  • 70 g of plain flour
  • 1/2 teaspoon of baking powder
  • 110 g of ricotta
  • 2 eggs, white and yolks separated
  • pinch of salt
  • butter for pan-frying
  • 1-2 tbsp of honeycomb, to serve
  • icing sugar, to dust

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  1. Place the ricotta, milk and egg yolks in a mixing bowl and mix to combine the ingredients.
  2. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until combined. 
  3. Place the egg whites in a clean dry bowl and beat until still peaks form. Fold the egg whites through batter in two batches, with a large metal spoon.
  4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch). Cook over low to medium heat for 2 minutes, or until the hotcakes have golden undersides. Turn hotcakes over and cook on the other side until golden brown and cooked through.
  5. Transfer the hotcakes to a plate and quickly assemble with other ingredients (e.g. banana, honeycomb, etc). Dust with icing sugar.

For a pictorial step-by-step guide, please refer to and follow my blog at www.kitchenmess.com and like my Facebook page to keep updated on my latest recipe ideas. 



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