Ricotta Hotcakes With Honeycomb Butter Food
RICOTTA HOTCAKES WITH HONEYCOMB BUTTER
Make and share this Ricotta Hotcakes With Honeycomb Butter recipe from Food.com.
Provided by Noo8820
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the honeycomb butter-put ingredients in a processor and blend until smooth. Shape into a log on cling film, seal and chill for a couple of hours.
- Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
- Beat the egg whites until in stiff peaks. Fold through the ricotta batter in two batches with a metal spoon (this can now be stored for up to 24 hours).
- Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
- To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.
Nutrition Facts : Calories 961, Fat 78.6, SaturatedFat 48.2, Cholesterol 396.9, Sodium 391.4, Carbohydrate 43.9, Fiber 1.1, Sugar 9.2, Protein 22.1
STRAWBERRY RICOTTA HOTCAKES
Make and share this Strawberry Ricotta Hotcakes recipe from Food.com.
Provided by MarraMamba
Categories Breakfast
Time 25m
Yield 6 4 inch hotcakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bow, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below.
- Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle.
- Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through.
- Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.
Nutrition Facts : Calories 324.4, Fat 15.9, SaturatedFat 9.5, Cholesterol 91.5, Sodium 461.6, Carbohydrate 35.6, Fiber 1.4, Sugar 7.8, Protein 10
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From foodandwine.com
Servings 4Total Time 2 hrs 10 minsCategory Pancakes
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Servings 4Total Time 2 hrs 10 minsCategory Pancakes
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RICOTTA HOTCAKES WITH HONEYCOMB BUTTER - BILL GRANGER
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