Ricotta Pancakes with Honeycomb-Candy Butter

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits. Calories (kcal) 870 Fat (g) 67 Saturated Fat (g) 39 Cholesterol (mg) 355 Carbohydrates (g) 49 Dietary Fiber (g) 1 Total Sugars (g) 22 Protein (g) 21 Sodium (mg) 1430

Photo by Danielle M.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • Honeycomb-Candy Butter

  • 1/4

    cup sugar

  • 2

    tablespoons pure maple syrup

  • 2

    teaspoons baking soda

  • 1/4

    teaspoon kosher salt

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • Pancakes And Assembly

  • 4

    large eggs, separated

  • 1

    cup all-purpose flour

  • 1 1/2

    teaspoons baking powder

  • 1

    teaspoon sugar

  • 3/4

    teaspoon kosher salt

  • 1 1/3

    cups whole-milk ricotta

  • 3/4

    cup whole milk

  • 1

    teaspoon finely grated lemon zest

  • Vegetable oil (for griddle)

  • Pure maple syrup and fresh berries (for serving)

Directions

Honeycomb-Candy Butter Line a baking sheet with a silicone baking mat or parchment paper. Bring sugar, maple syrup, and 2 Tbsp. water to a boil in a small saucepan fit with thermometer over medium-high heat, stirring until sugar dissolves. Continue to cook, swirling pan occasionally (do not stir), until thermometer registers 300°, 10–12 minutes. Remove pan from heat and stir baking soda into caramel (mixture will foam up immediately). Quickly and carefully pour mixture onto prepared baking sheet and spread with a heatproof rubber spatula. Let cool 30 minutes. Break honeycomb into 1" pieces; place in a resealable plastic bag and pound with a rolling pin until finely crushed. Mix honeycomb candy and salt into butter in a small bowl.
 Do Ahead: Honeycomb-candy butter can be made 2 weeks ahead. Cover; chill. Pancakes And Assembly Using an electric mixer on high speed, beat egg whites in a medium bowl to stiff peaks, about 5 minutes. Whisk flour, baking powder, sugar, and salt in a large bowl. Whisk egg yolks, ricotta, milk, and lemon zest in another medium bowl; mix into dry ingredients. Fold in one-third of egg whites to lighten batter; fold in remaining egg whites until no streaks remain. Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other sides are golden brown and pancakes are cooked through, about 2 minutes. Serve with honeycomb-candy butter, maple syrup, and fresh berries.

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