Sunday mornings just aren't Sunday mornings without these hotcakes.
When I was in Sydney this year, my friends and I were constantly at Bill's just because of these beauties. Ever since I got back, I've realised my addiction and have been making them every Sunday without fail. There's something about how airy and light they are, in combination with the heaviness of the ricotta (which I really didn't think I'd like!) that makes them as near to perfection as home made hotcakes can get.
My preparation method is slightly different to the way Bill does it in his book, but only because I've discovered when I do them my way, they turn out almost exactly like the ones I had in his restaurant.
Recipe after the jump!
1 1/3 cups ricotta
3/4 cup milk
4 eggs, separated
1 cup plain flour
1tsp baking powder
1 pinch salt
1. Mix milk and egg yolks together.
2. Add flour, baking powder and salt and mix.
3. Beat egg whites until stiff peaks form and fold through batter.
4. Add ricotta last and mix, making sure not to over mix, as the hotcakes are best when they've got crumbly bits of ricotta throughout.
5. Grease a non-stick pan lightly with butter and drop 2 tablespoons of batter per hotcake into pan. I usually make 3 per batch. Cook over medium heat for 2 minutes each side until golden.
Serve with banana and maple syrup (personally, I love them with vanilla yoghurt and raspberry jam).