Ricotta hotcakes with banana and honeycomb butter, served at bills in Bondi Beach, Surry Hills and Darlinghurst for A$33; Bill Granger opened bills in 1993.

Bill Granger opened his first restaurant, bills, on the corner of a crossroads in Darlinghurst in 1993; bills says it was an instant success. Today the bills Bondi Beach, Surry Hills and Darlinghurst menus each list ricotta hotcakes with banana and honeycomb butter at A$33. Granger died on 25 December 2023, at age 54, and the bills and Granger & Co. restaurants carry on as a global family of restaurants.

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Make it at home

Serves 430 minEasy

Ingredients

  • 260g fresh ricotta
  • 180ml whole milk
  • 4 large eggs, separated
  • 150g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 20g unsalted butter for cooking
  • Honeycomb butter: 150g unsalted butter softened, 100g honeycomb chocolate bar finely chopped
  • To serve: 2 ripe bananas sliced, maple syrup, icing sugar

Method

  1. Whisk the ricotta, milk and egg yolks together in a large bowl.
  2. Sift in the flour, baking powder and salt; whisk until smooth.
  3. In a separate bowl whisk the egg whites to stiff peaks.
  4. Fold the egg whites into the ricotta batter in two additions, keeping as much air as possible.
  5. Beat the softened butter and honeycomb chocolate together until just combined. Roll into a log in baking paper and chill.
  6. Heat a non-stick pan over medium heat with a knob of butter.
  7. Drop quarter-cup spoonfuls of batter into the pan, cooking 3-4 hotcakes at a time. Cook for 90 seconds until bubbles appear on the surface, then flip and cook for another 60 seconds.
  8. Stack 3 hotcakes per plate. Top with sliced banana, a thick disc of honeycomb butter, a drizzle of maple syrup and a dusting of icing sugar.
  9. Serve immediately while the butter melts down the stack.

Editor tip. Fold the egg whites gently and cook the hotcakes the moment the batter is mixed; the leavening comes from trapped air, not chemical lift.

Common allergens: Gluten, Dairy, Egg.