Ingredients
-
-
250
-
100
-
2
-
-
340
-
190
-
4
-
125
-
1
-
1
-
50
-
-
-
Directions
Ricotta Hotcakes With Honeycomb Butter, A great breakfast treat courtesy of Bill Grainger Not essential to use the honeycomb butter!, These were so delicate and delicious – forget the stack of three, we had stacks of six or was it eight! I happen to have a lot of ghee around, and mixed it with some honey and heated to make a honey syrup – yum!, As much as I wanted to include the honeycomb butter, I couldn’t find the title ingredient, so just went with a simple honey butter! I wanted fresh fruit for the topping, & the best I could do right now was to use blueberries, which really worked for us! ABSOLUTELY GREAT! [Tagged & made in Please Review My Recipe]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Mix Ricotta, Milk and Yolks in Large Bowl. Sift in the Flour, Baking Powder and Salt Until Just Combined. |
|
3
Done
|
Beat the Egg Whites Until in Stiff Peaks. Fold Through the Ricotta Batter in Two Batches With a Metal Spoon (this Can Now Be Stored For Up to 24 Hours). |
|
4
Done
|
Lightly Grease a Large Non Stick Frying Pan With Butter and Drop 2 Tbsp Batter Per Hotcake Into the Pan (don't Cook More Than 3 Per Batch). |
|
5
Done
|
Cook Over a Med-Low Heat For 2 Minutes or Until Cakes Have Golden Undersides. Turn and Cook Until Golden. |
|
6
Done
|
to Serve, Stack 3 Hotcakes, Top With Strawberries and a Slice of Honeycomb Butter. |
