Ricotta hotcakes
From mystic_river1 16 years agoIngredients
- For the honeycomb butter shopping list
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- 8 3/4 oz unsalted butter, softened shopping list
- 3 1/2 oz sugar honeycomb, crushed with a rolling pin (you can use a Crunchie bar for this) shopping list
- 2 tbsp honey shopping list
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- For the hotcakes shopping list
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- 8oz ricotta shopping list
- 6fl oz milk shopping list
- 4 eggs, separated shopping list
- 5oz plain flour shopping list
- 1 tsp baking powder shopping list
- a pinch salt shopping list
- 11/2 oz butter shopping list
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- To serve shopping list
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- banana or strawberries shopping list
- icing sugar for dusting shopping list
How to make it
- Make the honeycomb butter first.
- Place all the ingredients in a food processor and blend until smooth.
- Shape into a log on clingfilm, roll, seal and chill in a refrigerator for two hours.
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- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
- Sift the flour, baking powder and salt into 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 in two batches, with a large metal spoon.
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don't cook more than three per batch).
- Cook over low to medium heat for two minutes, or until hotcakes have golden undersides.
- Turn hotcakes and cook on the other side until golden and cooked through.
- Transfer to a plate and quickly assemble with other ingredients.
- Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
- Dust with icing sugar.
- You can use strawberries in place of the banana.
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- Note - hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator. You can store leftover honeycomb butter in the freezer and slice as required - it's great on toast!
People Who Like This Dish 5
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