Ricotta Hotcakes with HoneyComb Butter

Recipe by Michaela Uren of Forchefs


  • 1 1/3 Cups Ricotta
  • ¾ Cup Milk
  • 4 eggs, separated
  • 1 Cup Plain flour
  • 1 tsp Baking powder
  • Pinch of salt
  • 50g Butter
  • Honeycomb butter, Sliced (below)
  • Banana sliced
  • Icing sugar for dusting

Honeycomb butter

  • 250g unsalted butter, softened
  • 100g honeycomb, crushed
  • 2 Tbs honey


Ricotta Hotcakes

– Place ricotta, milk and egg yolks in a bowl and mix to combine.
– Sift flour, baking powder and salt in a bowl. Add ricotta mixture and mix until just combined.
– In a clean dry bowl, beat egg whites to form stiff peaks.
– 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 butter and drop 2 tbs 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 and cooked through. Transfer to a plate and quickly assemble the other ingredients.
– Slice banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
– Dust with icing sugar.

Honey butter

– Soften unsalted butter and stir through 2 tbs honey and crushed honeycomb. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.

*You can store any leftover honeycomb butter in the freezer.

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