Ricotta Hotcakes With Honeycomb Butter

Total Time
40mins
Prep
20 mins
Cook
20 mins

A great breakfast treat courtesy of Bill Grainger. Not essential to use the honeycomb butter!

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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!

5 5

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]

5 5

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.