Bill Granger's Pancakes
These legendary ricotta pancakes by Granger & Co’s Bill Granger are a breakfast mainstay in my kitchen. Enjoy my version here, topped with heapings of crunchie butter and syrup!
Fluffy, American-style pancakes are always a winner in my book. You just can’t go wrong with a classic buttermilk pancake, right?
But, on the occasions when it’s time to kick them up a notch and add something extra, Bill Granger’s pancake recipe is the one I reach for time and time again. Deliciously fluffy and tender, yet still crispy and buttery on the outside, these ricotta hotcakes are dreamy enough on their own. Topped with a delightfully silky-sweet Crunchie (or honeycomb) butter, these pancakes reach another stratosphere of breakfast indulgence.
This recipe is super quick and easy to make, under 10 ingredients, and is truly a delight to eat. If you’re a true-blue pancake addict, make sure to add some of my other pancakes to your pancake feast, like my easy vegan pancakes or banana bread pancakes.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
I can’t get Crunchies, what else can I use?
Simple honeycomb, shop-bought or homemade will also work in this recipe if you are unable to get ahold of Crunchies.
Can I make this vegan?
We haven’t tested this recipe using vegan replacements as yet.
Bill Granger’s Pancakes
- Total Time: 4 minutes
- Yield: 16 Pancakes
- Diet: Vegetarian
Description
Original recipe source: delicious
Ingredients
- 300g fresh ricotta, drained, crumbled
- 170ml full cream milk
- 4 eggs, separated
- 130g plain flour
- 1 1/2 tsp baking powder
- unsalted butter, to cook
Crunchie Butter
- 125g butter
- 1 Crunchie Chocolate
- 1 tsp honey
Instructions
Crunchie Butter
- To make the crunchie butter, finely chop your crunchie, chocolate and all, until nice and fine.
- Add the Crunchie crumbs to the soft butter, along with the honey, and mix well.
Pancakes
- Separate the eggs into two very clean and dry mixing bowls. To the egg yolks add the ricotta and milk and mix until well combined. In another bowl sieve in the flour and baking powder. Pour the egg yolk ricotta mixture into the bowl and mix until just combined.
- Clean and dry the whisk well, then whisk up the egg whites until they form stiff peaks. Spoon half the whipped whites into the batter, then gently fold the mixtures together with a spatula. Repeat with the remaining egg whites.
- Melt a small knob of butter into a non-stick pan on medium heat. Spoon the batter into the pan in rough circles. Cook the pancakes for about 1 ½ -2 minutes per side, or until they start to set and turn golden brown on the bottom.
- Stack the pancakes up and serve slathered in crunchie butter.
- Cook Time: 4 Minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 183.1kcal
- Sugar: 2.56g
- Sodium: 99.81mg
- Fat: 12.81g
- Saturated Fat: 7.19g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.3g
- Carbohydrates: 9.77g
- Fiber: 0.33g
- Protein: 5.86g
- Cholesterol: 183.56mg
