Ricotta Hotcakes With Honeycomb Butter

READY IN: 40mins
Recipe by Noo8820

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!

Ingredients Nutrition


  1. 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.
  2. Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
  3. 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).
  4. 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).
  5. Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
  6. To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.

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