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Ricotta Hotcakes with Honeycomb Butter

Author Izy


For the honeycomb butter:

  • One 40 g Crunchie bar , (or 20 g /~1 oz of honeycomb candy)
  • 50 g unsalted butter
  • 1 tsp honey

For the hotcake batter:

  • 4 eggs , , separated
  • 3/4 cup (185 ml) milk, any kind
  • 1 cup (125 g) plain flour
  • 1 heaped tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cups (300 g/10.7 oz) ricotta


To make the honeycomb butter:

  • Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part). Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed.

To make the hotcakes

  • In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
  • Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.