#Kite hill ricotta pancakes full

Avoid Perfect Italiano in tubs (mainstream Australian grocery store brand.) It’s bizarrely powdery and just not pleasant.īaking powder AND baking soda/bi-carb – These make the pancakes rise. My favourite brand is Paesanella – comes in both forms. TIP: Get one in a basket sealed in vac packs or over the deli counter. Standard ricotta, not whipped or spreadable or any other such variation.

#Kite hill ricotta pancakes full

Ricotta – Use full fat, not low fat (it lacks flavour and creaminess, and thus the two things it adds to the pancakes!). Other than ricotta, there’s nothing in these that you probably don’t already have in your pantry! With little bits of ricotta curds studded throughout. Any Sydney-siders fond of Bill Granger’s ricotta hotcakes? No need to battle the traffic into the city on weekends, not to mention the queue for a table or the cost. Even if you don’t know you’re eating a ricotta pancake, you know it’s different to normal pancakes! Which is why they’re a favourite among trendy bistros as a breakfast menu item. Super moist inside with a flavour that is almost a bit cheesecakey. But sometimes it’s nice to make a wee bit of an effort to make ricotta pancakes which are extra special. Time to up your pancake game! Ricotta Pancakesĭon’t get me wrong – I LOVE traditional pancakes.

These are based on Bill Granger’s ricotta hotcakes recipe from his bistro Bills, a breakfast institution in Sydney. Ricotta pancakes are special because they are extra soft and fluffy inside.