Ricotta Hotcakes
My Thermomix take on Bill Granger's legendary ricotta hotcakes — light as a cloud, with honeycomb butter and banana.
Bill Granger made these Sydney-famous, and the secret is whipped egg whites folded through a ricotta batter. The Thermomix whips the whites for you — they come out impossibly light and fluffy.
Ingredients
- 🥚4 eggs, separated
- 🧀260 g fresh ricotta
- 🥛180 g milk
- 🌾150 g plain flour
- 🥄1 tsp baking powder
- 🧂1 pinch salt
- 🧈Butter, for cooking
- 🍯Honey and sliced banana, to serve
Thermomix method
- Insert the butterfly whisk. Add egg whites and whip 3 min / 0°C / speed 4 until soft peaks form, then tip into a separate bowl.
- Remove the butterfly. Add ricotta, milk and egg yolks to the bowl and mix 20 sec / 0°C / speed 4.
- Add flour, baking powder and salt and mix 15 sec / 0°C / speed 4 to a smooth batter.
- Fold whipped egg whites through by hand 1 min / 0°C / no speed, keeping the batter airy.
- Cook large spoonfuls in a buttered pan about 2 min / medium heat / no speed each side until golden. Serve with honey and banana.
Aly's tips
- Folding — not stirring — the whites in is what keeps them cloud-light.
- Keep the heat medium so they cook through without burning.
- A squeeze of lemon over the banana balances the sweetness beautifully.
Questions
Why whip the egg whites separately?
Whipped whites folded through the batter trap air, giving Bill Granger's hotcakes their signature fluffy, soufflé-like lift. The Thermomix butterfly does the whipping for you.
Can I make the batter ahead?
Make the base ahead, but whip and fold the egg whites just before cooking so the hotcakes stay light.
Is this the original Bill Granger recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Bill Granger and ricotta hotcakes; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.