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Breakfast Pancakes & Waffles

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

February 6, 2015

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

It’s painfully obvious that I effing love breakfast. Cooking it, eating it, photographing it – all brilliant. I find that I enjoy food so much more if I’ve made it myself and breakfast is just one of those meals that’s not so demanding to cook for. Once all that mixing, measuring, frying and flipping is done, I appreciate the effort and ingredients that I put into making the dish. It’s different at restaurants though as breakfast menus can be super standard (I mean, I’ve only seen a breakfast burrito on one menu in London!?). It really takes something special to make me love a brunch dish at a restaurant so much that I want to replicate it at home.

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

Step in these ricotta hotcakes with honeycomb butter; I pretty much wrote a love letter to them in my last brunch review of Granger & Co, the restaurant chain owned by Bill Granger. As I knew that the coconut bread served at the restaurant was a recipe from one of Bill’s cookbooks I started wondering whether the recipe for the hotcakes could be found online, too. A quick Google-search later and I had it! Honeycomb butter and all.

So that was that: I invited my friend round for a test trial and Friday brunch was planned.

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

We ate pancakes, took photos and styled butter with ice cream scoops (it looks so cute, right!?). I had to keep being told by my friend whilst writing out the recipe to stop calling them pancakes and I obliged because they really are not like any pancake I’ve ever eaten.

Unlike regular pancake batters where flour forms the bulk, these hotcakes get their body from ricotta and whipped egg whites. It keeps them sublimely light and tender but as I also said this morning whilst digging into a thick stack “They’re hella filling” (it’s all that protein!). I adapted the recipe a tiny bit, using less ricotta than stated (just cos 1 1/2 tubs seemed excessive to me) and also by only partially mixing it in. That way you get little nuggets of creamy ricotta every so often 🙂

Turns out my suspicions were right about the honeycomb butter, it’s literally crushed honeycomb candy mixed with unsalted butter. For the sake of convenience I bought a Crunchie bar, cut off the chocolate coating and used the honeycomb from that. It may not seem like this butter is necessary (I probably would have skipped past it had I not tried it at the restaurant) but I adore it here, adding a dulcet hint of vanilla to each bite.

Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)

Recipe adapted slightly from Bill Granger’s recipe (found here)

Ricotta Hotcakes with Honeycomb Butter

Ingredients

For the honeycomb butter:

  • One 40 g Crunchie bar (or 20 g /~1 oz of honeycomb candy)
  • 50 g unsalted butter
  • 1 tsp honey

For the hotcake batter:

  • 4 eggs , separated
  • 3/4 cup (185 ml) milk, any kind
  • 1 cup (125 g) plain flour
  • 1 heaped tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cups (300 g/10.7 oz) ricotta

Instructions

To make the honeycomb butter:

  1. Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part). Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed.

To make the hotcakes

  1. In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
  2. Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.

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  • Rebecca @ DisplacedHousewife February 6, 2015 at 10:58 pm

    OH MY!!!! These look amazing!!! Can’t wait to try…they look so heavenly and fluffy!! xx

  • June Burns February 6, 2015 at 10:59 pm

    Ah yes–pancakes, you can do no wrong. Those look great! Love the honeycomb butter you used as topping 🙂

  • Michelle @ Hummingbird High February 6, 2015 at 11:00 pm

    Holy cow, I have been thinking about honeycomb butter ever since I read about that in your brunch post. Also, dismembering a Crunchie bar for honeycomb is hilarious and genius! I think you can get honeycomb online though: http://www.amazon.com/Savannah-Bee-Company-Honeycomb-Box/dp/B0017TVA9I/ but maybe not in the UK?

    • Izy February 6, 2015 at 11:10 pm

      It’s so friggin good. I’m going to put it on my toast tomorrow morning, wahoo! Haha yeah you can get honeycomb sometimes but it’s more like one of those bespoke things that you can only get online or in fancy chocolatiers. Crunchie bars are everywhere and cost like 60p so I just went for that instead 🙂 (Plus I got to eat the chocolate from the outside…always a bonus!)

  • Thalia @ butter and brioche February 6, 2015 at 11:01 pm

    Seriously craving a stack of these hotcakes right now.. and that honeycomb butter sounds divine. Have to make the recipe!

  • mimi February 6, 2015 at 11:05 pm

    fabulous! I can’t get over the honecomb butter! Pretty photos.

  • Camilla @FabFood4All February 6, 2015 at 11:06 pm

    Oh wow, these hotcakes are totally awesome – love the Crunchie bar element especially:-) It’s great when you can re-create a recipe you’ve enjoyed out:-)

  • Hannah February 6, 2015 at 11:13 pm

    Oh my goodness. Honeycomb butter for breakfast. Yes. X

  • Katrina @ Warm Vanilla Sugar February 6, 2015 at 11:53 pm

    Oh wow!! That honeycomb butter looks unreal!

  • katie @ butterlust February 7, 2015 at 12:57 am

    everything about this screams MAKE ME FOR BREAKFAST TOMORROW!!! I am realizing that I make pancakes (slash hotcakes) far too infrequently and you may just have started me down a new path of obsession! so in other words, gorgeous work, as always 🙂

  • Sarah // The Sugar Hit February 7, 2015 at 1:29 am

    That honeycomb butter is calling my name! And I freaking live for ricotta hotcakes. LIVE FOR THEM.

  • Medha @ Whisk & Shout February 7, 2015 at 2:11 am

    That honeycomb butter is so genius! Lovely photos 🙂

  • Elizabeth February 7, 2015 at 2:33 am

    Any update re: pancakes is so fun to me. So many possibilities! I want this breakfast in bed on my birthday. For real.
    http://www.ithappenedonemorning.com

  • Amanda | The Cinnamon Scrolls February 7, 2015 at 4:11 am

    Oh my god, these look delicious! I love ricotta pancakes (well, really any pancake, let’s be real), and these look so wonderfully fluffy and light! And that honeycomb butter? Fantastic! Quick query though: Do you think you could use real honeycomb instead of candied? I have easy access to real honeycomb, but I’m not sure if it would work properly with the butter or if the measurements would have to be tweaked a little? Great recipe!

    • Izy February 7, 2015 at 1:25 pm

      I’m not sure about the use of real honeycomb in place of the candy as, having never used the fresh stuff myself, I can’t tell whether it would mix into the butter. Maybe try mixing some scraped vanilla beans and an extra squeeze of honey/caramel sauce to mimic the flavour?

  • Jess Knight February 7, 2015 at 4:29 am

    OoOo yummy pancakes! These look incredibly fluffy and who wouldn’t want honeycomb butter?! Pinned this recipe 🙂

  • Jess @ alittlealice.com February 7, 2015 at 5:27 am

    pancakes, honeycomb and butter! oh my! what a lovely post! might I ask where you got your crockery and cutlery from also? i’m guessing second hand, but it’s beautiful! thanks for a wonderful post izy (again!) x

    • Izy February 7, 2015 at 1:23 pm

      Thanks, Jess!
      Half right – the cutlery is second hand and the plate was made by my mum 🙂

  • Erika February 7, 2015 at 5:39 am

    Can you please stop making pancakes look incredifreakirresistibly gorgeous?!?!?!??!?!?!?!?

    No wait. Don’t. Stop.

    *heart eyes for days*

  • Belinda@themoonblushbaker February 7, 2015 at 6:38 am

    Izy come to Sydney! We have original “Bill’s” restaurant that serve the famous pancakes and fritters with all the trimmings.
    I am all for impromptu brunches with friends. The word pancakes seems to make anyone instantly popular esp. of served with ice cream!

  • Ala February 7, 2015 at 7:45 am

    Holy cow and ostriches, that sounds fluffy beyond belief. I’m in brunch love! I’ll be awaiting my hotcakes Friday brunch invite anytime now xoxo

  • Nazia @ Your Sunny Side Up February 7, 2015 at 8:10 am

    Breakfast is my favourite meal of the day, and these hotcakes would be just perfect for any morning!

  • Thea @ Baking Magique February 7, 2015 at 11:11 am

    Ice cream scoop + butter = the best thing ever! 🙂

  • ellie February 7, 2015 at 1:13 pm

    i’ve only got 250g of ricotta, so how would i adapt this to the recipe? would have i have to cut down on the flour and other stuff? please can you help, thank youuuu!

    beautiful pictures + these look amazing!!

    • Izy February 7, 2015 at 1:21 pm

      maybe try making 3/4 of the recipe?
      225 g ricotta
      3 eggs
      93 g flour
      140 ml milk
      1 level tsp pf baking powder
      pinch of salt

  • Matea February 7, 2015 at 6:57 pm

    Is there anything that sounds more delicious and inviting than “honeycomb butter?” Right now, I don’t think so 🙂

  • Aysegul February 7, 2015 at 7:30 pm

    These look amazing. Honeycomb butter and ricotta.. Heavenly!

  • cynthia February 7, 2015 at 8:18 pm

    YES! These look incredible!!! And that honeycomb butter is blowing my mind right now. I can’t wait to try these.

  • Lauren February 8, 2015 at 12:08 am

    these look so amazing ! i really want to try these 🙂
    lauren xx

  • Jessie Snyder | Faring Well February 8, 2015 at 1:54 am

    Girl, you are making this vegan drool over here! 😉 BTW – your hair color is rad!

  • Catherine February 8, 2015 at 2:30 am

    What a beautiful batter!! This would make a lovely breakfast, lunch or dinner!! Delicious!
    Catherine xo

  • Millie | Add A Little February 8, 2015 at 7:59 am

    Looks amazing Izy – so beautiful and sounds like heaven in a mouthful!

  • Kate February 8, 2015 at 9:44 am

    Crunchie-flavoured butter? Wow. I put honeycomb in ice cream sometimes and it softens overnight to become all gooey and caramel-like so can imagine the same deal happens with the butter. Amazing. Plus ‘honeycomb’ makes it sound healthy, so you can have more, right? 😉

  • Alycia @ Food Blogit February 8, 2015 at 12:03 pm

    My O’ My! the butter… this is amazing! Thank you for sharing!

  • Steph February 8, 2015 at 5:42 pm

    Thanks for this lovely recipe. I had some friends over for brunch this morning and I tried those Ricotta Hotcakes. A wonderful combination of ricotta and honey. It was a tasty explosion. Love it… Thanks for sharing. Best, Steph

    http://globalspicedblog.tumblr.com

  • Jordina February 8, 2015 at 5:50 pm

    It’s dinner time, but you really made me dream of pancakes right now!
    •The Health Blog for the Lazy Girl•

  • Chrissy February 8, 2015 at 5:52 pm

    A CRUNCHIE BAR! My still my heart. My favorite. After I realized I could buy McVities here in the States, I turned my attention to hoarding these on any trip across the border. Also, just so happens I made some honeycomb candy yesterday. Me and these were obviously meant to be.

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    Love the excessive ricotta and the de-gutting of a candy bar to make flavored butter.

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  • Lena February 21, 2015 at 1:19 am

    Hi Izy, I’m in love with your recipes!!! Everything soooo great!!! 🙂
    I’m not sure that here in Brazil there are crunchie bars like the ones you use…
    Any sugestion to replace them?

    Wish you all the best,
    Lena

  • Emma D February 21, 2015 at 8:48 pm

    AHH these look incredible. Wow. Must give these a try sometime soon. And beautiful photos too, love your hair in that one pic, what a cool colour!

  • Aleksandra February 24, 2015 at 10:11 am

    <3 Thanks for this lovely recipe

  • Alex February 26, 2015 at 6:40 pm

    I read this nodding, breakfast is my favourite meal out but so many places have exactly the same menu and in London the prices are often ridiculous for what is essentially eggs on toast. However, there are more than a few gems about, who serve unusual and delicious brunches but I’ve never seen a breakfast burrito on a menu in London!

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    So fluffy and gorgeous, love the honeycomb butter!

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