Ricotta Hotcakes with Honeycomb Butter - Bill Granger
Serving size: Serves 6
INGREDIENTS
1 1/3 cups ricotta
3/4 cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
50g butter
to serve
banana
honeycomb butter, sliced (below)
icing sugar for dusting
Honeycomb Butter
250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 Tbs honey
METHOD
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.
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.
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