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Ricotta Hotcakes With Honeycomb Butter

250 g unsalted butter, softened
100 g chocolate-coated honeycomb candy, crushed
2 tablespoons honey
340 g ricotta cheese
190 ml milk
4 eggs, separated
125 g plain flour
1 teaspoon baking powder
1 pinch salt
50 g butter


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

Source: www.food.com