Ricotta Hotcakes with Honeycomb Butter

Instructions

1. 1

   For the honeycomb butter, beat the butter until pale and creamy. Fold in the crushed honeycomb. Set aside.

2. 2

   Sift flour and sugar into a bowl. Make a well in the centre.

3. 3

   In a separate bowl, whisk together milk, egg yolks and ricotta.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined.

5. 5

   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

6. 6

   Heat a lightly greased non-stick frying pan over medium-low heat. Spoon 1/4 cup of batter for each hotcake and cook for 2-3 minutes each side, until golden and cooked through.

7. 7

   Serve hotcakes with a dollop of honeycomb butter.