Ricotta Pancakes with Honeycomb Butter
8 – 10
Gluten free, Nut free
- 1/2 pound (8oz) tub ricotta
- 1/2 cup milk
- 3 eggs, separated
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3.5 tablespoons butter
- 3.5 tablespoons honeycomb, chopped
- 7 tablespoons 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 1 inch in diameter. Refrigerate for a few hours to firm, then slice into 1/4 inch 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 frying pan. 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. Ice cream 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.
- Honeycomb butter will keep in the fridge for a couple of weeks.
- Make these gluten-free by using gluten-free all-purpose flour 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 yogurt, or lemon and sugar. The pancakes don’t have any sugar in them, so they need a little sweetness.