Over Easter I whipped up another fantabulous breakfast from Bill Granger’s Sydney Food to snack on over the break. More on the pancake theme which I have to say is my favourite breakfast item at the moment & the honeycomb butter is truly special.
Ricotta Hotcakes with Honeycomb Butter
1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
a pinch of salt
50g butter
To serve
Banana
Honeycomb butter (below)
Icing sugar for dusting
Place ricotta, milk & egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder & salt into a bowl. Add to the ricotta mixture & mix until just combined.
Place egg whites in a dry clean bowl & 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 the butter and drop two tablespoons of batter per hotcake into the pan. Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden & cooked through. Transfer to a plate & quickly assemble with other ingredients.
Slice one banana lengthways onto a plate, stack 3 hotcakes on top with a slice of honeycomb butter. Dust with icing sugar. Serves 6-8.
Note: Batter can be stored for 24 hours in the fridge covered with glad wrap before cooking.
Honeycomb butter
250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tablespoons honey
Place all ingredients in a food processor & blend until smooth. Shape into a log on plastic wrap, roll, seal & chill in fridge for 2 hours. Store leftovers in the freezer, apparently its great on toast too!
Ricotta Hotcakes with Honeycomb Butter
1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup plain flour
1 teaspoon baking powder
a pinch of salt
50g butter
To serve
Banana
Honeycomb butter (below)
Icing sugar for dusting
Place ricotta, milk & egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder & salt into a bowl. Add to the ricotta mixture & mix until just combined.
Place egg whites in a dry clean bowl & 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 the butter and drop two tablespoons of batter per hotcake into the pan. Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden & cooked through. Transfer to a plate & quickly assemble with other ingredients.
Slice one banana lengthways onto a plate, stack 3 hotcakes on top with a slice of honeycomb butter. Dust with icing sugar. Serves 6-8.
Note: Batter can be stored for 24 hours in the fridge covered with glad wrap before cooking.
Honeycomb butter
250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tablespoons honey
Place all ingredients in a food processor & blend until smooth. Shape into a log on plastic wrap, roll, seal & chill in fridge for 2 hours. Store leftovers in the freezer, apparently its great on toast too!
1 comment:
YUUM! These look so good Ange. And so much better than the ones I had at the real bills recently ;-)
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