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!