Bill Granger’s Ricotta Hotcakes with Honeycomb Butter

 

Oooooh, these hotcakes might be the best I’ve ever had and I don’t think I will ever go back to hotcakes with maple syrup. My bestie and her family were staying with us again before heading back to Tassie and we thought we might eat at home for a change.

L suggested this Bill Granger recipe for ricotta hotcakes with honeycomb butter and I’m extremely grateful he did. My hips might not, but that’s a different story…

Ricotta Hotcakes with Honeycomb Butter
300g ricotta
190ml milk
4 Eggs separated
1 cup plain flour
1 teaspoon baking powder
1 pinch of salt
50 g butter
Fresh strawberry halved
Blueberries
 
Honeycomb Butter
250 g unsalted Butter softened
100 g sugar honeycomb crushed with a rolling pin or a Crunchie bar
2 tablespoons Honey
 
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. Keep warm in the oven until all pancakes are cooked.
Stack 3 hotcakes on a plate and top with strawberries and blueberries (or any other berries you have) and a slice of honeycomb butter.
Original recipe by Bill Granger
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