Ricotta Hotcakes With Honeycomb Butter

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g unsalted butter, softened
• 100 g chocolate-coated honeycomb candy, crushed
• 2 tablespoons honey
• 340 g ricotta cheese
• 190 ml milk
• 4 eggs, separated
• 125 g plain flour
• 1 teaspoon baking powder
• 1 pinch salt
• 50 g butter

Recipe

• 1 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 mix ricotta, milk and yolks in large bowl. sift in the flour, baking powder and salt until just combined.
• 3 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 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 cook over a med-low heat for 2 minutes or until cakes have golden undersides. turn and cook until golden.
• 6 to serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.