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Ally's Ricotta Pancakes

To celebrate the launch of our new style, the Ally cotton nightshirt (named after a great friend who's an even greater cook), we're sharing our favourite, fail-safe brunch recipe (funnily enough given to us by Ally after we begged and begged her).

It's easy, delicious and perfect for Sunday mornings, just like the Ally nightshirt. 

When we made Ally, we wanted to create the perfect nightshirt - like "his" shirt that you love wearing to bed but tweaked to make it just right for you. Her shape is boxy and easy and her sleeves are cut wider and shorter (so no dipping into your morning latte). She's cut from premium cotton poplin, making her ideal for comfort and lazing.

Wear her when you're reading the papers, lazing or devouring your weekend brunch. Speaking of brunch - see below. You're welcome.

Ally's Ricotta Pancakes with Honey Baked Peaches
These fluffy, cloud-like pancakes are the stuff of Sunday morning dreams. Pair them with honey baked peaches for a weekend treat that will spark pure mouth joy. Serves 4-6
For the ricotta pancakes:
175ml milk
300g ricotta
4 eggs, separated
125g plain flour
1 teaspoon baking powder
50g butter
For the baked peaches:
6 peaches (if you can get white flesh peaches you won’t regret it)
3 tbspn honey (maple syrup is also delicious)
A sprinkle of cinnamon


Preheat the oven to 220C (425F). Place some baking paper on a baking dish with edges. Wash and slice the peaches in half and remove the seeds. Place them cut side up on the baking tray. Drizzle with honey or maple syrup and bake in the oven for 20-25 minutes depending on the ripeness and size of your peaches.

When the peaches go in the oven, get started on the pancakes.

Mix together the ricotta, milk and egg yolks. Sift the flour, baking powder and a pinch of salt into another bowl. Add the ricotta mixture and stir them together. Beat the egg whites in a clean dry bowl until stiff peaks form. Fold into the batter in two batches with a large metal spoon. (It’s important to fold in batches to keep the air in the mixture for maximum fluffiness). Now, melt a little butter in a large non-stick frying pan. Add 2 tablespoons of batter per pancake, cooking in batches. Cook over low–medium heat for 2 minutes, or until golden underneath. Turn and cook the other side until golden and cooked through.

Serve dusted with cinnamon and the baked peaches + bottomless tea or coffee and the Sunday papers.