Ingredients
250g ricotta
tub (low fat recommended)
½ cup milk
3 eggs
separated
¾ cup plain flour
can use Gluten-free
1/2 baking powder
can use Gluten-free
50g butter
for frying
50g honeycomb
chopped, for butter
100g butter
softened, for honeycomb butter
1 tbsp honey
for honeycomb butter
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 food processor
- 1 plastic wrap
- 1 electric beater
- 1 metal spoon
- 1 non-stick saucepan or frypan
- 1 measuring cup
- 1 whisk
- 1 mixing bowls
Instructions
- To make honeycomb butter, place chopped honeycomb in a food processor and whiz until finely chopped. Add softened butter and honey and process until well combined.
- Place honeycomb butter on a piece of plastic wrap, roll up and shape into a sausage about 2cm in diameter. Refrigerate for a few hours to firm.
- In a bowl, combine ricotta, milk and egg yolks. Whisk well to combine.
- Stir in sifted flour and baking powder and mix well.
- Beat egg whites with an electric beater until soft peaks form.
- Use a metal spoon to stir one spoonful of egg white into the ricotta mixture to lighten it, then gently fold in the remaining egg white.
- Heat a non-stick saucepan over low to medium heat. Melt half a teaspoon of butter and place 1/3 cup of the mixture into the frypan. Cook 2-3 at a time.
- Cook for 3-4 minutes until golden, then turn and cook for a further 2 minutes until the other side is golden and the pancake is cooked through.
- Repeat with remaining butter and batter. Serve ricotta pancakes with one or two rounds of the chilled honeycomb butter on top and drizzled with extra honey.
Notes
Tip
Whisking the egg whites is not as much as a hassle as you would think and gives these pancakes their wonderfully light texture.
Tip
The butter melts and oozes beautifully over the pancakes. Icecream and cream would make it just perfect.
Variation
Make these gluten-free by using gluten-free plain flour (e.g. Orgran) or rice flour and gluten-free baking powder.
Variation
If you don’t want to indulge in the butter, just drizzle with honey and maybe some vanilla yoghurt, or lemon and sugar. The pancakes don’t have any sugar in them, so need a little sweetness.
Storage
Keep leftover pancakes covered in the fridge and reheat for breakfast. Honeycomb butter will keep in the fridge for a couple of weeks.
