Posted on
Saturday, 18 June 2011
13:37
| By:
Tony
I love this recipe; it is a fantastic treat that can be served for a special breakfast, a sweet brunch or to end an evening meal as a dessert. Get the children involved in making this dish, I have found that they can’t get enough of it and it is a great introduction for getting your kids into the kitchen and more involved in cooking. I have found that once the children have a go at cooking they love it and the more you cook with them the more familiar they become with different ingredients and in turn the more they start to enjoy food.
Ingredients;
Hot Cakes;
300ml Ricotta cheese
200ml Milk
4 Eggs separated
120g Plain Flour
1tsp Baking powder
1 Pinch of Salt
50g Butter
Fresh strawberry halved
Icing sugar for dusting
Honeycomb Butter;
250g unsalted Butter softened
100g sugar honeycomb crushed with a rolling pin
2tblsp Honey
Method;
Hot Cakes;
Place ricotta, milk and egg yolks in a mixing bowl and mix well 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 2tblsp of batter per hotcake into the pan (don't cook more than 3 per batch).
Cook the hotcakes over a low to medium heat until golden brown.
Turn hotcakes and cook on the other side until golden and cooked through.
Transfer to a plate and quickly assemble with other ingredients.
Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter.
Dust with icing sugar.
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 fridge for up to 24 hours, or in the freezer - it's great on toast.
Comments (0)
Post a Comment