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Ricotta Hotcakes With Raspberries, Blackberries & Honeycomb Butter
- Servings: 4
- Prep: 15m
- Cook: 9m
Ingredients
- HOTCAKES
- 4 large eggs (separated)
- 1 cup milk
- 1 cup ricotta cheese
- 50 grams melted butter
- 1 1/2 cups self-rising flour
- 1/4 cup caster sugar
- 1/2 teaspoon ground cinnamon
- Salt, pinch of
- 8 ounces raspberries (to serve)
- 8 ounces blackberries (to serve)
- Maple syrup, to serve
- HONEYCOMB & MAPLE BUTTER
- 125 grams unsalted butter (softened)
- 50 grams honeycomb sugar (crushed with a rolling pin)
- 2 tablespoons maple syrup
How to Make
-
TO MAKE THE MAPLE BUTTER
-
Step 1: Combine butter, honeycomb and maple syrup in a small bowl, cover and refrigerate until ready to use.
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TO MAKE THE HOTCAKES
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Step 2: Place egg yolks, milk, ricotta and butter into a bowl, whisk to combine.
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Step 3: Place flour, sugar, cinnamon and salt into another large bowl; add ricotta mixture and mix to combine.
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Step 4: Place egg whites in a clean dry bowl, whisk until stiff peak and gently fold through batter.
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Step 5: Heat a lightly greased large non-stick frying pan over low-medium heat.
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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.
We hope you enjoy this recipe!
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