Ricotta Hot Cakes With Honeycomb Butter

By noor90

Ingredients

• Hot Cakes
• 1 1/3 * 1 1/3 cups Ricotta
• * ¾ cup Milk
• 4 * 4 Eggs separated
• 1 * 1 cup Plain Flour
• 1 * 1 teaspoon Baking powder
• 1 * 1 Pinch of Salt
• 50 * 50 g Butter
• * fresh strawberry halved
• * icing sugar for dusting
• Honeycomb Butter
• 250 * 250 g unsalted Butter softened
• 100 * 100 g sugar honeycomb crushed with a rolling pin or a Crunchie bar
• 2 * 2 tablespoons Honey

Preparation

Step 1

Method Hot Cakes

* 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 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
* Cook over a low to medium heat for 2 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.
* Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter.
* Dust with icing sugar.

Honeycomb Butter

* Place all ingredients in a food processor and blend until smooth.
* Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
* Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer - it's great on toast