Ricotta hotcakes with honeycomb butter

Ricotta hotcakes with honeycomb butter
The ricotta cheese gives the pancake its pillowy fluffiness and moisture that a lot of other pancakes lack.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Ricotta hotcakes with honeycomb butter

Ingredients

Honeycomb butter

1 teaspoon of honey

1/2 teaspoon of maple syrup

50g salted butter

25g of honeycomb (Crunchie bars work too. Just strip off the outer layer of chocolate)

Ricotta hotcakes

125g plain flour

1 teaspoon baking powder

A pinch of salt

4 large eggs

185ml full fat milk

250g ricotta cheese

How to make

Honeycomb butter

  1. Leave the butter out to soften.
  2. Break the honeycomb into coarse breadcrumbs like texture. You may do so with a rolling pin and a plastic bag or a food processor.
  3. Mix together the softened butter, honeycomb, honey and maple syrup
  4. Roll into a log and wrap with clingfilm and cut segments as and when needed OR as I did, make it into little quenelles with your teaspoon and store them in a container

Ricotta hotcakes

  1. Separate the egg white into a large bowl
  2. Place the egg yolks, flour, baking powder, salt and milk into another bowl and mix well together. The batter will be slightly lumpy.
  3. Spoon in the ricotta, one lump at a time.
  4. Very gentle stir the batter to retain the lumps of ricotta in the mixture.
  5. Whisk the egg white in the large bowl until stiff.
  6. Add the batter mixture from the other bowl into the egg white and fold gentle. Be mindful not to over fold the ricotta lumps.
  7. Spray a large frying pan with sunflower/vegetable oil over medium heat.
  8. Put half a scoop/spatula of batter into the pan to make one hotcake. Don’t spread it too thinly.
  9. You can also use an egg ring to give it shape and thickness if you wish. Make sure you oil the egg rings before hand to prevent the batter sticking to the rings.
  10. Carefully flip the hotcakes over once it is golden brown on one side.
  11. Remove from the pan, straight to the plate, serve warm with honeycomb butter and honey / maple syrup.

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