RICOTTA HOTCAKES

RICOTTA HOTCAKES image

Yield 7 pancakes

Number Of Ingredients 13

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For the honeycomb butter:
100 g unsalted butter, room temp
50 g sugar honeycomb, (or a Crunchie bar), crushed
1tsp honey
For the ricotta pancakes:
340 g ricotta cheese
190 ml milk
4 eggs, separated
125 g plain flour
1 tsp baking powder
1 pinch salt
50 g butter
1 sliced banana

Steps:

1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 2. Sift the flour, baking powder and salt into a bowl. 3. Add to the ricotta mixture and mix until just combined. 4. Place egg whites in a clean dry bowl and beat until stiff peaks form. 5. Fold egg whites through batter in two batches, with a large metal spoon. 6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). 7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. 8. Turn hotcakes and cook on the other side until golden and cooked through. 9. Transfer to a plate and quickly assemble with other ingredients. 10. Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter. 11. Dust with icing sugar. Honeycomb Butter: 1. Place all ingredients in a food processor and blend until smooth. 2. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. 3. Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer - it's great on toast.