- Leave Room for Dessert - http://leaveroomfordessert.com -

Ricotta Hotcakes with Honeycomb Butter by Bill Granger

Everyone probably knows by now that I love pancakes.

Many people have recommended I go and try Bill Granger’s pancakes/hotcakes at his restaurant (please disregard my use of the word pancake – it seems more natural for me to say pancake then hotcake). Bill’s pancakes are described as gorgeous fluffy soft ricotta pancakes with a beautiful honeycomb butter served with banana. I have been to Bill’s previously, although didn’t have enough room to fit in the pancakes after my meal. I’ll make sure I go back soon to try the pancakes.

In the meantime, I decided to make some at home – good decision. These are absolutely wonderful pancakes, and the combination with the honeycomb butter and banana makes them one of the best ways to start the weekend. I’ve made them a number of times already, and continue to go back to the recipe.

Ricotta Hotcakes with Honeycomb Butter by Bill Granger

Recipe from Bill Granger [1] found on AWW Ninemsn [2]

Serving size: Serves 6

1 1/3 cups (225g) ricotta
3/4 cup (170ml) milk
4 eggs, separated
1 cup (140g) plain flour
1 teaspoon baking powder
Pinch of salt
50g butter

honeycomb butter, sliced (below)
icing sugar for dusting

Honeycomb Butter (You will need less than half of this)
250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin (I used a couple violet crumbles, chopped finely, which worked very well as you get bits of chocolate in the butter)
2 Tablespoons honey

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.

Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.

Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch).

Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble the other ingredients.

Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter. Dust with icing sugar.

Honeycomb butter
Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
Store any leftover honeycomb butter in the freezer, it’s great on toast.