Ricotta Hot Cakes with Honeycomb Butter

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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.


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


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.

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