Ricotta Hotcakes With Raspberries, Blackberries & Honeycomb Butter
""
Original is 4 servings
Ingredients
- HOTCAKES
-
-
-
-
-
-
-
-
-
-
-
- HONEYCOMB & MAPLE BUTTER
-
-
-
Nutritional
- Serving Size: 1 (383 g)
- Calories 852.6
- Total Fat - 49.5 g
- Saturated Fat - 28.9 g
- Cholesterol - 324.9 mg
- Sodium - 444.8 mg
- Total Carbohydrate - 84.8 g
- Dietary Fiber - 7.7 g
- Sugars - 46.6 g
- Protein - 23.9 g
- Calcium - 403.8 mg
- Iron - 3 mg
- Vitamin C - 11 mg
- Thiamin - 0.3 mg
Step by Step Method
TO MAKE THE MAPLE BUTTER
Step 1
Combine butter, honeycomb and maple syrup in a small bowl, cover and refrigerate until ready to use.
TO MAKE THE HOTCAKES
Step 2
Place egg yolks, milk, ricotta and butter into a bowl, whisk to combine.
Step 3
Place flour, sugar, cinnamon and salt into another large bowl; add ricotta mixture and mix to combine.
Step 4
Place egg whites in a clean dry bowl, whisk until stiff peak and gently fold through batter.
Step 5
Heat a lightly greased large non-stick frying pan over low-medium heat.
Step 6
Cook 2–3 tablespoons of the mixture per hotcake, in batches, for 2–3 minutes each side or until puffed and golden. Transfer to warm serving plates and serve with berries, butter and extra syrup.
Tips
No special items needed.
0 Reviews
You'll Also Love
