Granger and Co’s ricotta hotcakes banana and honeycomb butter has featured in many instagram profile over the last year. It is highly recommended by foodies and bloggers throughout the capital. Rightly so, it is one of the best pancakes I’ve had to date. The ricotta cheese gives the pancake it’s pillowy fluffiness and moisture that a lot of other pancakes lack.

Wouldn’t it be nice if I can have this for breakfast, at home, in my pyjamas, without having to book in advance or queue for a table?

With that thought, I decided to search for the recipe and attempt to recreate it myself. I found the recipe in Izy Hossack’s blog – Topwithcinnamon.com (Thanks Izy!)  and was relieved that it is actually quite straightforward.

Here is the slightly adapted version of Izy’s recipe:

Ricotta hotcakes

Ingredients

Makes 12 hotcakes

Ricotta hotcakes:

• 125g plain flour
• 1 teaspoon baking powder
• A pinch of salt
• 4 large eggs
• 185ml full fat milk
• 250g ricotta cheese

Honeycomb butter:

• 1 teaspoon of honey
• 1/2 teaspoon of maple syrup
• 50g salted butter
• 25g of honeycomb (Crunchie bars work too. Just strip off the outer layer of chocolate)

Honeycomb butter

Instructions

To make the honeycomb butter:

• Leave the butter out to soften.
• Break the honeycomb into coarse breadcrumbs like texture. You may do so with a rolling pin and a plastic bag or a food processor.
• Mix together the soften butter, honeycomb, honey and maple syrup
• You may store it in a number of ways – roll into a log and wrap with clingfilm and cut segments as and when needed OR as I did, make it into little quenelles with your teaspoon and store them in a container.