Ricotta Hotcakes With Honeycomb Butter Recipe

Name: Ricotta Hotcakes With Honeycomb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Honeycomb butter; 250 g unsalted butter, softened; 100 g chocolate-coated honeycomb candy, crushed; 2 tablespoons honey; Hotcakes; 340 g ricotta cheese; 190 ml milk; 4 eggs, separated; 125 g plain flour; 1 teaspoon baking powder; 1 pinch salt; 50 g butter

Servings: persons

Honeycomb butter
250 g unsalted butter, softened
100 g chocolate-coated honeycomb candy, crushed
2 tablespoons honey
Hotcakes
340 g ricotta cheese
190 ml milk
4 eggs, separated
125 g plain flour
1 teaspoon baking powder
1 pinch salt
50 g butter

1
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.
2
Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
3
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).
4
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).
5
Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
6
To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Honeycomb butter, 250 g unsalted butter, softened, 100 g chocolate-coated honeycomb candy, crushed, 2 tablespoons honey, and more.

Yes, Ricotta Hotcakes With Honeycomb Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Hotcakes With Honeycomb Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions