Banana and Ricotta Hot Cakes

Yesterday was Australia day. Its hard to define Australian food unlike say Indian food or Italian food. For me Australian food means an emphasis on seafood, fresh, light ingredients and often an Asian influence given Australia’s location and immigrant population. Putting all of this aside, when thinking of something to cook for Australia day the first thing that came to mind was some fabulous banana and ricotta hot cakes that I had for a lazy Sunday brunch one morning at Bill Granger’s sunny cafe in Sydney. I couldn’t find Bill’s recipe so this is my own tried and tested version. The hot cakes are light and fluffy and the inclusion of banana makes them feel almost virtuous. Try it on one of these cold grey winter mornings and I hope it brings a little Australian sunshine into your day.

250g ricotta
125ml milk
2 large eggs separated
100g plain flour
1 tsp baking powder
Salt to season
Splash of olive oil
2 bananas – mash one and slice the other for serving
Maple syrup to serve

1. Put the ricotta, milk, mashed banana and egg yolks into a bowl and mix to combine. Next stir in the flour, baking powder and salt and whisk to combine.

2. Whisk the egg whites in separate bowl by hand until they become fluffy and then fold into the rest of the hot cake mixture.

3. Spoon the mixture into a frying pan over medium heat. I like to make my hot cakes a little larger than a saucer in size. Cook until golden. A good way of telling that a pancake is ready to flip is when small bubbles start to appear in the surface of the pancake.

4. Serve topped with chopped banana and maple syrup.

If you were inspired by this why don’t you try: this recipe for home made crunchy muesli or my tips for top breakfast spots in London.


  1. It’s over 10 years since I left Sydney and I still really miss breakfast at Bill’s. To be fair, with the option of Hugo’s, Bondi Tratt, Bather’s and Watermark, I also miss the breakfast creativity and variety.

    London, despite having a truckload of benefits, just doesn’t seem to get the breakfast thing.

  2. Delicious, I could eat these right now and make them my third breakfast of the day! I’ve never made pancakes at home. Used to have them a lot in NYC when I lived there, but I’ve managed to stop craving them, up until now that is…

  3. Thanks for the recipe. Definately going to try these!

  4. I have never made hot cakes with Ricotta cheese. I have to give this a try next time I make hot cakes or pancake as we call them here in Canada.

  5. We miss Bills as well – we made Yo Yo biscuits for our Australia Day.

    Your recipe is very similar recipe to Bills (from his Sydney Food book) – although his doesn’t have the mashed banana in the mix. His are also served with Honeycomb butter: 250g butter, 100g honeycomb, and 2 tablespoons of honey, process in a food processor, shape into a log and then chill for a few hours – it melts nicely over the hot cakes.

  6. Thanks for your comments everyone

    Greg – I agree breakfast is not such a big thing in London – there are a few good places though Providores and Raoul’s are both excellent.

    Helen – glad to hear I may have inspired you to a return to pancakes.

    Karrie – enjoy they are pretty easy to make and delicious.

    Chuck – Don’t worry the ricotta doesn’t make them taste cheesy it just gives them a bit of substance.

    Phil – Ok that Honeycomb butter sounds divine and is going on my next batch for sure.

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