Method

Comments                        add a comment

Ingredients

For the honeycomb butter:

250g unsalted Butter, softened
100g sugar honeycomb, (or a Crunchie bar), crushed with a rolling pin
2 tbsp Honey

For the ricotta hotcakes:

340g Ricotta cheese
190ml Milk
4 Eggs, separated
125g plain flour
1 tsp Baking powder
a pinch of salt
50g Butter

To serve:

fresh Strawberries, halved
icing sugar for dusting

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers