Ricotta Hotcakes With Honeycomb Butter
From lillyann 16 years agoIngredients
- Hotcakes shopping list
- 2/3 cup ricotta shopping list
- 1/3 cup milk (plus an extra dash) shopping list
- 2 eggs, separated shopping list
- 1/2 cup plain (all-purpose) flour shopping list
- 1/2 teaspoon baking powder shopping list
- a pinch of salt shopping list
- 3 1/2 tablespoons butter shopping list
- honeycomb butter shopping list
- 1 cup unsalted butter, softened (half pound of butter is one cup) shopping list
- 3 1/2 ounces sugar honeycomb, crushed with a rolling pin shopping list
- 2 tablespoons honey shopping list
- To Serve shopping list
- _______ shopping list
- 2 bananas shopping list
- 3 1/2 ounces honeycomb, broken into small pieces shopping list
- 2 tbsp clear honey shopping list
- (confectioners’) sugar for dusting shopping list
How to make it
- 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)
The Rating
Reviewed by 5 people-
Wow! I know what I'm having for breakfast tomorrow!
winny in Denver loved it -
This looks awesome! Breakfast, what about the whole day. I could live with it!! Great post
liezel in Bloemfontein loved it -
Lillyan: Wonderful recipe... Thanks for share it! Sure I will prepare this recipe for my family.
berry in Myrtle Beach loved it
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