Ingredients
-
-
250
-
100
-
2
-
-
340
-
190
-
4
-
125
-
1
-
-
-
-
-
Directions
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. |
