Ricotta pancakes with honeycomb butter and raspberries
If you like a sweet breakfast and fancy a treat, this one is bursting with flavour and different textures.
Method (serves 4)
- Firstly, make a batch of honeycomb butter by blending the softened butter with the honeycomb, then wrapping the mixture in cling film like a sausage, which you can chill until required.
- For the pancakes, combine the ricotta, milk and egg yolks in one bowl and mix them together.
- Put the dry ingredients in another bowl and mix in the wet ingredients until you have a smooth batter.
- In a separate clean bowl beat the egg whites to soft peaks and then fold them into the ricotta batter.
- Heat some of the oil in a frying pan and add spoonfuls of the batter to the pan.
- After a minute or two or when you see little bubbles appearing on the top of the pancakes, turn them over and cook the other side.
- Keep them warm in the oven until you have cooked them all.
- You can assemble the final dish according to your taste; we like to layer the panckaes with slices of the honeycomb butter in between them and then decorate with raspberries and some raspberry puree; just crush some juicy ones and drizzle over the plate.
For the pancakes:
- 250g Ricotta cheese (full-fat/whole milk)
- 125ml Semi-skimmed milk
- 2 Large eggs separated
- 100g Plain flour
- 1 tsp Baking powder
- 25g Caster sugar
- 2 tsp Sunflower oil
- Pinch of salt
For the honeycomb butter
- 100g Butter
- 100g Honeycomb or crushed up Crunchie bar