Make Your Pancake Day Flippin’ Good with Granger & Co Pancakes at Home

With Pancake Day coming up on Tuesday the 28th, may I suggest making a batch (or two?) of Granger & Co’s infamous ricotta hotcakes?

As a pancake addict, ever since I tried their ricotta hotcakes close to 2 years ago now I’ve been obsessed, but since I didn’t live in London back then I could only dream about these beauties… until now that is!

Good food makes me happy what can I say 😌 #ricottahotcakes💛

A post shared by Angela Koo (@angelalykoo) on

This is Bill Granger’s own recipe via The Londoner, and the best thing is we can enjoy them all from the comfort of our own homes – you don’t even need to get out of bed if you’re lucky!

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They’re so flippin’ good you’ll wish it’s Pancake Day every day.

To make these melt-in-your-mouth beauties you’ll need:

For the honeycomb butter:

100 g unsalted butter, room temp
50 g sugar honeycomb, (or a Crunchie bar), crushed
1tsp honey

For the ricotta pancakes:

340 g ricotta cheese
190 ml milk
4 eggs, separated
125 g plain flour
1 tsp baking powder
1 pinch salt
50 g butter

1 sliced banana (and anything else to decorate)

Start off by crushing up the honeycomb (I used a Crunchie bar and separated the chocolate for decoration), and stir through your butter and honey until incorporated. Blob this onto some cling film and roll into a sausage and pop into the fridge for 1hr+ or the freezer for 10 minutes.

Now crack on with your pancakes!

Mix the ricotta, milk and egg yolks together in a large bowl until smooth. Sift together the flour, baking powder and salt and slowly mix in to the batter.

In a separate bowl, whisk your egg whites until they turn to clouds.

In two parts, gently fold the clouds into the batter, use a metal spoon and try and not to knock out the air from your eggs.

The batter will stay good for about 24hours from this point, so feel free to refrigerate overnight if you’re feeling organised.

Now you’re ready to do some cookin’!

Pop a pan onto a medium heat and add a little butter. Once it’s sizzling, add three tablespoons of batter as one pancake puddle. Cook until bubbles appear on top, then flip.

Cook for another minute and gently start to stack them up on a warm plate, or stick them in the oven at 100C if you’re making a large batch.

Add a sliced banana and a coin of your tasty new butter and you’re all good to go, enjoy!

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These will do equally well for Mother’s Day coming up (26th March for you UK peeps!), or they’ll be sure to impress for any other occasion.

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Whoever you’re making these for will be very, very lucky indeed!

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