Ricotta pancakes with honeycomb butter
- 250g tub ricotta (I used low fat)
- 1/2 cup milk
- 3 eggs, separated
- 3/4 cup plain flour (use Gluten-free)
- 1/2 teaspoon baking powder (use Gluten-free)
- 50g butter
- 50g honeycomb, chopped
- 100g butter, softened
- 1 tablespoon honey
To make honeycomb butter, place honeycomb in a food processor and whiz until finely chopped. Add 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 diameter. Refrigerate for a few hours to firm, then slice into 5mm rounds.
Combine ricotta, milk and egg yolks, whisk well to combine. Stir in sifted four 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 ricotta mixture to lighten the mixture, then gently fold in remaining egg white. Heat a non-stick saucepan over low to medium heat.
Melt half a teaspoon of butter and place 1/3 cup (use a measuring cup) of mixture into the frypan. Cook 2-3 at a time depending on the size of your pan. 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 honeycomb butter on top and drizzled with extra honey.
The butter melts and oozes beautifully over the pancakes. Icecream and cream would make it just perfect.
- Whisking the egg whites is not as much as a hassle as you would think and gives these pancakes their wonderfully light texture. Keep leftover pancakes covered in the fridge and reheat for breakfast.
- I used honeycomb that came in a jar of honey at the supermarket. You could also get honeycomb at some delis and markets.
- Honeycomb butter will keep in the fridge for a couple of weeks.
- Make these gluten-free by using gluten-free plain flour (e.g. Orgran) or rice flour and gluten-free baking powder.
- 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.
- Recipe created by Melissa Hughes for Kidspot.
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