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Method

 

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vegetarian

 
 

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

 

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