Ricotta Hotcakes with Honeycomb Butter by Bill Granger

January 23rd, 2010


Everyone probably knows by now that I love pancakes.


Many people have recommended I go and try Bill Granger’s pancakes/hotcakes at his restaurant (please disregard my use of the word pancake – it seems more natural for me to say pancake then hotcake). Bill’s pancakes are described as gorgeous fluffy soft ricotta pancakes with a beautiful honeycomb butter served with banana. I have been to Bill’s previously, although didn’t have enough room to fit in the pancakes after my meal. I’ll make sure I go back soon to try the pancakes.


In the meantime, I decided to make some at home – good decision. These are absolutely wonderful pancakes, and the combination with the honeycomb butter and banana makes them one of the best ways to start the weekend. I’ve made them a number of times already, and continue to go back to the recipe.


Ricotta Hotcakes with Honeycomb Butter by Bill Granger

Recipe from Bill Granger found on AWW Ninemsn

Serving size: Serves 6

1 1/3 cups (225g) ricotta
3/4 cup (170ml) milk
4 eggs, separated
1 cup (140g) plain flour
1 teaspoon baking powder
Pinch of salt
50g butter

honeycomb butter, sliced (below)
icing sugar for dusting

Honeycomb Butter (You will need less than half of this)
250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin (I used a couple violet crumbles, chopped finely, which worked very well as you get bits of chocolate in the butter)
2 Tablespoons 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.

Honeycomb butter
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.



  1. Parita says:

    Wow anita..these pancakes look fantastic!

  2. Trissa says:

    Anita, they look so light and fluffy! No wonder you love them.

  3. marcellina says:

    I love pancakes, too! I absolutely have to try these. YUM! By the way, I have something for you on my blog.

  4. The beaten eggwhites must make them really fluffy, and the ricotta sounds good too! Sounds perfect for the weekend.

  5. Ellie says:

    This is my favourite pancake recipe!! I like the star shaped butter! Nice touch!

  6. Angela says:

    Hi, What a beautiful blog you have…simply sensational recipes, photos and stories. Thank you.
    Could you please tell me what sugar honeycomb is and where to buy it?
    Thanks again for making life more wonderful because of your contribution to it.

  7. Cakelaw says:

    These look fabulous – now if only I can persuade someone to make them for me for breakfast …

  8. I love these! They’re so light and delicious. Very cute honeycomb butter stars too đŸ˜€

  9. You know, I’ve heard soo much about these pancakes I am just itching to try them. But at the restaurant itself! I was in Sydney but didn’t though…*grumble* boys are so hard to wake up in the morning! Thanks for sharing though, hopefully I can recreate it!

  10. Y says:

    Star shaped honeycomb butter – woohoo! I made these pancakes once, and loved how fluffy they were. Have yet to try the real thing from the cafe!

  11. Danielle says:

    Hey Anita, Great post! I just made these for Valentines brunch and they were delicious. They were last minute so I didn’t make the honeycomb butter so we just ate them with maple syrup and they were fab.
    These will probably be my basic pancake recipe from now on. The ricotta makes all the difference hey?

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