Monday, October 25, 2010

Bill Granger's Ricotta Hotcakes

After my trip to New York, I've been desperately trying to re-live my glory days. Glorious food days that is. I miss everything about the city from the stuffy subways to the gorgeous foliage but of course the one thing I miss most is all of that food!! One thing I'll always remember fondly are the pancakes from Clinton St. Baking Company, ohhh the pancakes...
I made Eggplant Parmesan the other day (recipe to come soon) and I had some extra ricotta left over. I decided to make these precious little hotcakes. The eggs are separated and the whites are whipped to airy perfection and then gently folded into the batter. If that isn't enough, ricotta is just barely mixed into the batter, leaving little chunks of ricotta goodness all throughout. Yep, it's true.
To top it all off, and to fully re-live my Clinton St. days, I made a maple butter syrup. The saltiness of the butter and the sweetness of the maple was enough to drive me over the edge. Make these and you'll be looking over the ledge soon yourself!
It's not so obvious, but that little white blob is a chunk of ricotta goodness!!

Bill Granger's Ricotta Hotcakes
Yields: about 12 large hotcakes
Original recipe here.

For the hotcakes:
1 cup ricotta cheese
3/4 cup milk
4 large eggs, separated
1 1/4 cups flour
2 tbsn. sugar
dash of salt
2 tsp. grated lemon zest
1 tsp. baking powder
1 - 2 cups blueberries or other berries, if desired 

For the maple butter syrup:
1/4 cup pure maple syrup
1/4 cup salted butter

Pour the milk into a mixing bowl, then add the egg yolks; mix until combined. Add the flour, baking powder, sugar and salt and mix well. Add the lemon zest and mix. Beat the egg whites until stiff but not dry peaks form. Gently fold throughout the batter, leaving some streaks of white. Lastly, add the ricotta and mix gently (take care not to overmix as you want it to be slightly chunky). Heat a non-stick or cast iron pan over medium heat, then grease lightly with butter or oil. Pour 1/2 cup of the batter (per hotcake) into the pan. If using berries, sprinkle the top of the hotcake with a few berries. Cook on one side until little bubbles appear, about 2 minutes, then flip over and cook on the other side for about 1 minute. Serve with more fresh berries. 

To make the syrup, combine the syrup and butter in a small saucepan over medium heat. Heat until the butter is melted and everything is thoroughly combined. Remove from heat and serve alongside the hotcakes. 


  1. These look amazing.
    Blueberry ricotta pancakes have been on my to-make list for so long.. you might have just motivated me :)

  2. Oh goodness this is definitely flagged for me to make sometime. I'm drooling just looking at them!

  3. gorgeous gorgeous gorgeous

  4. WOW, ricotta in pancakes? Sounds fabulous!

  5. Wow the colors are gorgeous! You really brought these pancakes to life. These were majorly delicious. I should make them again XD.

  6. These look absolutely perfect, must make them for Sunday brunch!

  7. We had them in Honolulu at your restaurant & can't stop thinking of them. Will recreate them this weekend with ricotta, salty butter, maple syrup n Maui apple bananas.