Ricotta Hotcakes with Honeycomb Butter
Ingredients
Makes
- 1 1/3 cups ricotta
- 3/4 cup (6 fl oz) milk
- 4 eggs, separated
- 1 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- a pinch of salt
- 50 g (11/2 oz) butter
- banana
- honeycomb butter, sliced (below)
- icing (confectioners') sugar for dusting
- For the honeycomb butter
- 250 g (8 oz) unsalted butter, softened
- 100 g (31/3 oz) sugar honeycomb, crushed with a rolling pin
- 2 tablespoons honey
Preparation
- For the 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 freezer - it's great on toast.
- For the hotcakes
- 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 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. Slice one banana lengthways onto a plate, stack 3 hotcakes on top with a slice of honeycomb butter. Dust with icing sugar. Serves 6-8. note Hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator.