Soft Ricotta Pancakes with Honeycomb Butter

Pancakes as soft as pillows- really?  Yep, it’s the Ricotta cheese in this recipe that makes them so soft and delicious. And the Honeycomb Butter adds a ‘gold-flecked crunch sensation’ to this breakfast (lunch or dinner) meal.

I adapted this recipe from Bill Granger’s Bills Sydney Food cookbook- but hey, pancakes don’t only belong to Australian ‘Sydney-siders’, do they? (I thought they were invented by the Americans).!

Don’t swallow these pancakes too fast- you’ll want to savor the combined flavors of the pancakes, bananas, honeycomb and strawberries. And if there is any honeycomb butter left over, you can freeze it and later use it on your toast.

Method for making the Honeycomb butter

Ingredients

• 50 g (2 tbsp.) honeycomb
• 125 g (4 ounces) butter, softened
• 1 tbsp. honey

Step 1 – Prepare the Honeycomb

For the honeycomb, I used the chocolate-covered honeycomb candy that you buy at the supermarket. First, remove the chocolate coating from the honeycomb  (but you could leave this on, if you want some extra ‘decadence’).

Step 2 – Crush the Honeycomb using a rolling pin

Step 3 – Place the softened butter, crushed honeycomb and honey in a blender and combine until smooth

Then shape into a ball or log shape and place in fridge until hardened.

Soft Ricotta Pancakes with Honeycomb Butter

2014-04-29 22:18:53

Yields 8

Soft Ricotta pancakes that will roll off your tongue - crowned with a dab of golden crunch honeycomb butter

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For the Honeycomb Butter

1. 125 g (4 oz) softened butter
2. 50 g (2 heaping tablespoons) crushed honeycomb candy
3. 1 tbsp. honey

For the Pancake Batter

1. 1 1/3 cups ricotta
2. 3/4 cup (180 ml) milk
3. 4 egg yolks
4. 4 egg whites
5. 1 cup plain flour
6. 1 tsp baking powder
7. pinch of salt

To serve

1. 1 sliced banana
2. Several strawberries
3. Honeycomb butter
4. Maple Syrup (optional)

Instructions

1. Prepare the Honeycomb Butter (see instructions above). Form into ball or log, wrap in plastic wrap and place in fridge for at least 1 hour to chill.

For the Pancakes

1. Combine the ricotta, milk and egg yolks in a bowl and mix with electric beaters or large wooden spoon.
2. Add the flour, baking powder and salt to the ingredients and mix until smooth.
3. In separate clean bowl, beat the egg whites with electric beaters until stiff peaks form. Gradually fold the egg whites into the batter, using a large spoon or spatula.
4. Lightly grease a non-stick fry pan or griddle with butter. Drop 3 - 4 tablespoons of batter for each pancake onto the pan, cook on medium heat for several minutes until the underside turns golden brown and small bubbles appear on the top of the pancake. Flip the pancake over and cook the other side until golden brown.
5. To serve, slice a banana in half length-wise. Arrange the slices on a plate, along with 3 - 4 pancakes. Place several dabs of the Honeycomb butter on top of the pancakes. Garnish with several strawberries and some maple syrup (optional).

Adapted from Bill Granger's 'Bills Sydney Food' cookbook

Adapted from Bill Granger's 'Bills Sydney Food' cookbook

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