CRUNCH
TIME
Bill Granger, the
Australian restaura-
teur who has become
synonymous with
easygoing comfort
foods, sells 25,000
Ricotta Hotcakes
(see p. 103 for a
recipe) every week
across his 19 res-
taurants in Sydney,
Seoul, Japan, London,
and Honolulu. (He
calls them hotcakes
because the batter
is mostly ricotta,
milk, and whipped
egg whites, while the
main ingredient in
pancakes is flour.)Ricotta doesn’t add
much in the way of
flavor, but it lightens
and moistens the
batter, yielding
hotcakes that nearly
melt in your mouth.
They’re made even
more indulgent
with a topping of
crumbled honey-
comb toffee.OUR FAVORITE FLIPPER
The Matfer Bourgeat Exoglass Pelton Spatula
has a wide surface area that’s ideal for flipping
pancakes. Its composite material works well
with nonstick griddles. ($17, amazon.com)