Recipe

Ricotta Hotcakes With Honeycomb Butter Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months ago The ricotta cheese gives them a bit of gooey cheesiness which completely works. The honeycomb butter is delicious, and it melts all over the pancakes, leaving little pieces of honey candy behind. These are the best pancakes I can remember having. Adapted from Bill Granger's recipe... More Prep:15m Cook:5m Servings:2	Lillyann
	pancake pancakes hot cakes butter honey ricotta cheese banana baking powder eggs salt

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Ingredients

Hotcakes

2/3 cup ricotta

1/3 cup milk (plus an extra dash)

2 eggs, separated

1/2 cup plain (all-purpose) flour

1/2 teaspoon baking powder

a pinch of salt

3 1/2 tablespoons butter

Honeycomb butter

1 cup unsalted butter, softened (half pound of butter is one cup)

3 1/2 ounces sugar honeycomb, crushed with a rolling pin

2 tablespoons honey

To Serve

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2 bananas

3 1/2 ounces honeycomb, broken into small pieces

2 tbsp clear honey

(confectioners’) sugar for dusting

Directions

First make the honeycomb butter. I usually do this ahead of time. Put the butter, honeycomb and honey in a liquidizer and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. (Store leftover honeycomb butter in the freezer – it’s great on toast.)

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.

Sift the flour, baking powder and salt in a bowl. Add to the ricotta mixture and mix until just combined.

Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter with a large metal spoon.

Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter into the pan (don’t cook more than 3 per batch). Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Keep them warm while cooking in a very low oven.

Transfer to a plate and quickly assemble other ingredients.

Note – hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator.

To serve, peel and slice the bananas and heat through with some of the honeycomb butter for a minute. Put the hotcakes on to warmed plates and spoon the bananas on top.

Dust with powered sugar (optional)

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Comments

winny 1 year, 11 months ago said:
Wow! I know what I'm having for breakfast tomorrow!

liezel 1 year, 11 months ago said:
This looks awesome! Breakfast, what about the whole day. I could live with it!! Great post

2muchmuffintop 1 year, 11 months ago said:
Honeycomb butter? i have never heard off it but ill b on the hunt 4 it now lol sounds delcious!!!

berry 1 year, 11 months ago said:
Lillyan: Wonderful recipe... Thanks for share it! Sure I will prepare this recipe for my family.

ucred2 1 year, 11 months ago said:
Lillyann ~ you're going to have to make me loosen my jeans. These sound/look wonderful ;)

sarahd 1 year, 9 months ago said:
I've never heard of sugar honeycomb or honeycomb butter. Where do you find these at? Are they at regular food stores or where?

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