Ricotta Hotcakes with Honeycomb Butter
The cloud-soft pancake worth queueing for
Contents
Ricotta Hotcakes with Honeycomb Butter
Ingredients
- 250g fresh ricotta, drained
- 180ml whole milk
- 4 large eggs, separated
- 150g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- A pinch of salt
- Zest of 1 lemon
- Butter, for frying
- For the honeycomb butter: 120g unsalted butter, softened
- 2 tbsp clear honey
- 40g honeycomb (or crushed honeycomb chocolate bar), chopped
- A pinch of flaky salt
- Fresh berries and a little extra honey, to serve
Method
- Make the honeycomb butter first: beat the softened butter with the honey and a pinch of flaky salt until pale and creamy, then fold through the chopped honeycomb. Chill while you make the batter.
- Whisk the ricotta, milk, egg yolks and lemon zest together until smooth.
- Sift in the flour, baking powder, sugar and salt and fold gently to a thick batter; do not overmix.
- In a clean bowl, whisk the egg whites to soft peaks. Fold a spoonful into the batter to loosen it, then fold in the rest in two additions, keeping it airy.
- Heat a knob of butter in a non-stick pan over a medium-low heat. Spoon in mounds of batter and cook for 2 to 3 minutes, until bubbles appear and the bases are golden.
- Flip carefully and cook the other side for 1 to 2 minutes, until puffed and cooked through. Keep warm while you cook the rest.
- Stack the hotcakes, top with a generous slice of honeycomb butter so it melts down the sides, and finish with fresh berries and a drizzle of honey.
There is a reason ricotta hotcakes became the dish people queue around the block for at Sydney brunch spots. They are not really pancakes in the stodgy, flip-it-from-a-box sense; they are closer to a savoury souffle that happens to be sweet, lifted with whipped egg whites until they are almost weightless. You cut into one and it sighs. The twist that turns a very good breakfast into a memorable one is the honeycomb butter melting over the top: soft butter beaten with honey and shards of crunchy honeycomb that half-dissolve into the warm stack, leaving little caramelised, salty-sweet pockets. It is the kind of thing that makes a Tuesday feel like a holiday.
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