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    You are in: Home / Australian / Ricotta Hotcakes With Honeycomb Butter Recipe
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    Ricotta Hotcakes With Honeycomb Butter

    Ricotta Hotcakes With Honeycomb Butter. Photo by diner524

    1/1 Photo of Ricotta Hotcakes With Honeycomb Butter

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Noo's Note:

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

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    Units: US | Metric

    Honeycomb butter

    • 250 g unsalted butter, softened
    • 100 g chocolate-coated honeycomb candy, crushed
    • 2 tablespoons honey



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

    Ratings & Reviews:

    • on August 26, 2012


      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!

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    • on February 28, 2010


      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]

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    • on January 17, 2009


      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.

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    Read All Reviews (4)


    Nutritional Facts for Ricotta Hotcakes With Honeycomb Butter

    Serving Size: 1 (307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 960.9
    Calories from Fat 707
    Total Fat 78.6 g
    Saturated Fat 48.2 g
    Cholesterol 396.9 mg
    Sodium 391.4 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 1.0 g
    Sugars 9.1 g
    Protein 22.0 g

    The following items or measurements are not included:

    chocolate-coated honeycomb candy

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