Ricotta Hotcakes With Honeycomb Butter
A great breakfast treat courtesy of bill grainger. not essential to use the honeycomb butter!!
Steps
For the honeycomb butter-put ingredients in a processor and blend until smooth.
Shape into a log on cling film , seal and chill for a couple of hours.
Mix ricotta , milk and yolks in large bowl.
Sift in the flour , baking powder and salt until just combined.
Beat the egg whites until in stiff peaks.
Fold through the ricotta batter in two batches with a metal spoon.
Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan.
Cook over a med-low heat for 2 minutes or until cakes have golden undersides.
Turn and cook until golden.
To serve , stack 3 hotcakes , top with strawberries and a slice of honeycomb butter.
Ingredients
unsalted butter, chocolate-coated honeycomb candy, honey, ricotta cheese, milk, eggs, plain flour, baking powder, salt, butter