by Green Gourmet L
Mr. Green Gourmet and I were insanely lucky to be able to take a “holiday” in Sydney, Australia for a week. After enjoying the Sydney Harbor, Opera House, Blue Mountains, and beautiful beaches, we were ready to get into the food scene also. Unfortunately, the food in Sydney is not cheap. We tried to take advantage of the breakfast buffet at our hotel, but we had to take a trip to Bills.
Bills came highly recommended by an Aussie friend of ours, so of course we made our way to Surry Hills to see what all the fuss was about. First of all, the coffee in Australia is amazing. I ordered the flat white (which is like a cafe au lait), but has a more intense coffee flavor. Isn’t it beautiful?
After asking our server (and the local girls at the table next to ours), we decided we HAD to order the Ricotta Hotcakes.
Although it was quite expensive ($18!), it was worth it for the caramelized bananas and honeycomb butter. When we returned home to the US, Mr. Green Gourmet and I decided that we had to try and recreate this wonderful dish in our kitchen. And when you have a main ingredient that is going to shine through (like ricotta), you have to go to the store that specializes in cheeses… DC’s own Cowgirl Creamery.
So grab some fresh ricotta and make this for breakfast this weekend. You’ll be eating like an Australian but saving the $18/plate!
Bill Granger’s Ricotta Hotcakes
3/4 cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
1/4 cup butter
honeycomb butter, sliced (below)
powdered sugar for dusting
1 1/4 cup unsalted butter, softened
1 cup sugar honeycomb, crushed with a rolling pin
2 Tbs honey
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.
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 powdered sugar.
Enjoy your new breakfast favorite and don’t forget you read about it on Green Gourmets!