Recipe by Noo
A great breakfast treat courtesy of Bill Grainger. Not essential to use the honeycomb butter!
Top Review by duonyte
These were so delicate and delicious - forget the stack of three, we had stacks of six or was it eight! I happen to have a lot of ghee around, and mixed it with some honey and heated to make a honey syrup - yum!
- 250 g unsalted butter, softened
- 100 g chocolate-coated honeycomb candy, crushed
- 2 tablespoons honey
- 340 g ricotta cheese
- 190 ml milk
- 4 eggs, separated
- 125 g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 50 g butter
Directions See How It's Made
- For the honeycomb butter-put ingredients in a processor and blend until smooth. Shape into a log on cling film, seal and chill for a couple of hours.
- Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
- Beat the egg whites until in stiff peaks. Fold through the ricotta batter in two batches with a metal spoon (this can now be stored for up to 24 hours).
- Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
- To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.