Ricotta Hotcakes With Honeycomb Butter

Recipe by Noo8820
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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