Ricotta Hotcakes With Honeycomb Butter Recipes

Steps:

• For the honeycomb butter-put ingredients in a processor and blend until smooth. Shape into a log on cling film, seal and chill for a couple of hours.
• Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
• Beat the egg whites until in stiff peaks. Fold through the ricotta batter in two batches with a metal spoon (this can now be stored for up to 24 hours).
• Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan (don't cook more than 3 per batch).
• Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
• To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.

Steps:

• In a large mixing bow, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below.
• Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle.
• Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through.
• Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.

Steps:

• 1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. 2. Sift the flour, baking powder and salt into a bowl. 3. Add to the ricotta mixture and mix until just combined. 4. Place egg whites in a clean dry bowl and beat until stiff peaks form. 5. Fold egg whites through batter in two batches, with a large metal spoon. 6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). 7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. 8. Turn hotcakes and cook on the other side until golden and cooked through. 9. Transfer to a plate and quickly assemble with other ingredients. 10. Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter. 11. Dust with icing sugar. Honeycomb Butter: 1. Place all ingredients in a food processor and blend until smooth. 2. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. 3. Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer - it's great on toast.