Friday, December 07, 2007

Ricotta Hotcakes with Banana, Maple Syrup and Honeycomb Butter

I love nothing more than eating a signature dish at a famous restaurant and then finding the recipe and making it myself at home. What I love even more, is making it at home and making it better than the one I had at the restaurant.
On the weekend, I thought I'd try my hand at making my own Ricotta Hotcakes, like the ones I had at Bill's in Surry Hills.
It's amazing that Bill's has gotten so famous for such a simple recipe. To be honest, they're not all that different from regular pancakes, just slightly more dense. The Honeycomb Butter is what really makes this breakfast. Crushed up Crunchie Bars, mixed through a stick of butter. Now that's some triple by-pass creating goodness, if I've ever heard of it!
Anyway, here's the recipe for you, which is featured in Bill's Sydney Food, book.

Serving size: Serves 6


1 1/3 cups ricotta
3/4 cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
50g butter

to serve

honeycomb butter, sliced (below)
icing sugar for dusting

Honeycomb Butter

250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 Tbs honey


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

Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
Store any leftover honeycomb butter in the freezer, it's great on toast.


thanh7580 said...

This recipe looks great Adski. I'm going to give it a try for sure. Do you have to remove the chocolate from the Crunchie bars?

Cindy said...

Oooooooh yeah. Arglarglarglargl.

Sorry, that Crunchie butter momentarily impaired my ability to complete a sentence.

FoodieFi said...

That just looks fantastic! I've got such a thing for sweet desserts at the moment: bring on the honeycomb butter!

I've recently updated my blog (at and it now has a new name - rather than 'Fiona's Food Blog' it's 'Words and Flavours'. If you get a sec could you update your links?? Thanks!

Adski said...

Hey thanh, no, you don't have to remove the chocolate from the crunchie bars, you just smash them up and then mix them into the butter.
Yep Cindy, the Crunchie Butter is what makes the hotcakes great! Probably a good idea to eat these on a day you're going to be doing a lot of exercise after!
Foodie, will update your link now. :)