Prep 20 mins
Cook 20 mins
A great breakfast treat courtesy of Bill Grainger. Not essential to use the honeycomb butter!
- 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
- 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.
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!
As much as I wanted to include the honeycomb butter, I couldn't find the title ingredient, so just went with a simple honey butter! I wanted fresh fruit for the topping, & the best I could do right now was to use blueberries, which really worked for us! ABSOLUTELY GREAT! [Tagged & made in Please Review My Recipe]
A seriously delicious recipe that I've added to my weekend brunch recipe book. I scaled this back for two and we thoroughly enjoyed these with fresh raspberries and the honeycomb butter - WOW! - and the contrast between the tartness of the raspberries and the sweetness of the honeycomb butter was fabulous: something we were still talking about a couple of days after we had enjoyed these, in anticipation of my making them again - SOON! For us the honey butter WAS an essential element of our enjoying these so much. I used low fat ricotta and low-fat milk and the hotcakes themselves were also delicious. Thank you for sharing another recipe that deserves to reach dizzying heights of super-stardom. I wouldn't want to change a thing and I'm looking forward to also making these for friends. Made for PRMR.