Ricotta-Pancakes-Recipe-Fliping-Good-Cookbook

You haven’t tried pancakes until you’ve tried a ricotta version. “Australian king of breakfast, Bill Granger, first introduced me to them even before he opened Granger & Co in London,” shares Sudi Pigott in her cookbook Flipping Good. “I was blown away. They’re very different from most pancakes, as they get their exceptionally light texture from the combination of ricotta and whipped egg white. Really, they are more like soufflé hotcakes than pancakes in both looks and taste.”

Here is her simple yet scrumptious recipe – the addition of the homemade honeycomb, lime and ginger butter will take your breakfast to a whole other level.

Fluffy Ricotta Pancakes

INGREDIENTS
250g tub of ricotta, strained
2 large eggs, separated
125g semi-skimmed milk
100g plain flour, sifted
1 teaspoon baking powder
Zest of 2 limes
4 tablespoons coconut oil
250g raspberries, or 2 bananas, sliced salt

Honeycomb butter
150g unsalted butter, at room temperature
Zest of 1 lime
1 tablespoon lime juice
3cm piece of fresh ginger, peeled and finely grated
75g fresh honeycomb

METHOD

To make the honeycomb butter, cream the butter until soft, then add lime zest and juice, and the ginger. Gradually beat in the honeycomb. Shape into a long roll, then wrap in clingfilm and put in the freezer for 15 minutes or in the fridge for 1 hour to firm up.

Put the ricotta and egg yolks in a large bowl and mix together. Add the flour, baking powder, and a pinch of salt, then add the lime zest and milk and whisk to make a smooth batter.

Beat the egg white until foamy using a hand whisk, then gently fold into the ricotta mixture taking care not to knock the lightness out of the egg. (The mixture will keep overnight in the fridge at this stage.)

Heat a frying pan or griddle over a medium heat and add 1 tablespoon of coconut oil. Drop in two large heaped dessert spoonfuls of batter and flatten to a circle, then add some more to fill the pan. Cook for 1–2 minutes until they begin to bubble and turn lightly golden. Flip over and cook for 1–2 minutes until lightly golden, taking care not to let them burn.

Put the pancakes on a plate and cover with a tent of foil; this is preferable to putting them in the oven as they are so delicate that they would dry out. Repeat with the remaining batter, adding more coconut oil to the pan as before.

Serve them warm with a generous slices of the honeycomb butter and fresh raspberries (or sliced banana when raspberries are not in season).

Flipping-Good-Cookbook

This recipe is from Flipping Good!: Pancakes from around the world by Sudi Pigott, available at Dymocks and QBD The Bookshop now.

> Prefer to have someone flip your pancakes for you? These are our top picks for pancakes at Canberra Centre

> Plus, try Sudi Pigott’s recipe for Chocolate Layered Crepe Cake