Granger & Co Pancakes – At Home!

Now, I have told you about the magical wonder of Granger & Co. many a time.

Their dreamy crisp white interiors, charming staff, lip smacking lattes and stacks of ricotta pancakes have people queuing through Notting Hill every. single. Sunday.

The pancakes are thick, puffy, cloud like things. Topped with honeycomb butter, flanked by sliced banana and drizzled in sweet syrup.

They truly are very special.

Having said that, there are very few things in this world I’m willing to queue for;

Passport control? Fine. (Though I’d marry a diplomat in a second if it meant skipping those!)

Breakfast? Not so much.

So, why not join me in skipping the queue this Sunday? Whip up a stack of fluffy pancakes in your own kitchen!

After all, it is Mother’s Day on Sunday.

You could set her a special tray and really wow her in the bedroom (unless dad has beaten you to it!).

Pull on your pjs, pop some music on and have a little bed party!

We’re using Bill Granger’s own recipe. It sounds a lot trickier than it really is. Trust me, once you get going you’ll love it! And once you’ve made them once, you’ll never look back.

For the honeycomb butter:

100 g unsalted butter, room temp
50 g sugar honeycomb, (or a Crunchie bar), crushed
1tsp honey

For the ricotta pancakes:

340 g ricotta cheese
190 ml milk
4 eggs, separated
125 g plain flour
1 tsp baking powder
1 pinch salt
50 g butter

1 sliced banana

Start by crushing up your honeycomb.

Stir through your butter, with 1stp of good honey until it’s all evenly distributed.

Blob it onto some clingfilm, roll into a cheeky sausage.

Pop into the fridge for an hour or drop into the freezer for 10mins.

Now crack on with your pancakes!

Mix the ricotta, milk and egg yolks together in a large bowl until smooth. Sift together the flour, baking powder and salt and slowly mix in to the batter. Until it looks like this:

In a separate bowl whisk your egg whites until they turn to clouds.

In two parts, gently fold the clouds into the batter.

Use a metal spoon and try and not to knock out the air from your eggs.

The batter will stay good for about 24hours from this point, so feel free to refrigerate overnight if you’re feeling organised.

Now you’re ready to do some cookin’!

Pop a pan onto a medium heat and add a little butter.

Once it’s sizzling, add three tablespoons of batter as one pancake puddle.

Cook until bubbles appear on top, then flip.

Cook for another minute and gently start to stack them up on a warm plate.

Add a sliced banana and a coin of your tasty new butter.

Throw a shot of syrup onto the tray, maybe some berries and a few blooms.

Congratulations, you just won Mother’s Day!

If you’re wondering about the cone on the bedside table, it’s an Aether Cone.

^ Beautifully modelled by Kate Moss, eye see!

I originally acquired it as a Mother’s Day gift.

Mum obsesses over sound quality and likes to really blast her music in her workshop! This lil’ guy gets to know what music you enjoy and plays things it thinks you’ll like. Seeing as I can’t always be home to chat to her when she’s working, or introduce her to new music, I thought it would be a nice little buddy to sit next to her!

What a wonderful daughter!

Well, I unpacked it to set it up… and fell in love so I don’t think I can give it to her!

Not quite so wonderful.

But look! Pancakes!

Ps. Don’t forget, if you’re not in the UK you’ll have a different Mother’s Day date.

Just incase you were thinking “Wow, that really crêpe’d up on me!”

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