Ricotta hotcakes with fresh strawberries and honeycomb butter

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By: Bill Granger From: Bill's Food

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This recipe is classed as easy

Rating 3.52 / 5 (83 votes)

Prep time:
15 min
Cook time:
20 min

Try Bill Granger's famous fluffy hotcakes with honeycomb butter melting over the top for the ultimate Sunday morning treat


1. For the honeycomb butter, put all ingredients in a food processor and blend until smooth. Shape into a log on cling film, roll, seal and chill in the fridge for 2 hours. (Store any leftover honeycomb butter in the freezer - it's great on toast.)

2. For the ricotta hotcakes, mix the ricotta, milk and egg yolks in a large bowl. Sift in the flour, baking powder and salt and mix until just combined.

3. Beat the egg whites in a clean dry bowl until stiff peaks form. Fold the egg whites through the ricotta batter in two batches, with a large metal spoon. (At this stage the batter can be stored for up to 24 hours, covered with cling film in the fridge.)

4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than three per batch). Cook over a medium-low heat for 2 minutes, or until hotcakes have golden undersides. Turn and cook on the other side until golden and cooked through. Repeat with the remaining batter.

5. To serve, stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter. Dust with icing sugar.


For the honeycomb butter:

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

For the ricotta hotcakes:

To serve:

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