Ricotta Hotcakes with Honeycomb Butter
Thick, fluffy, and impossibly light — these ricotta hotcakes are what pancakes dream of becoming.
Breakfast · Prep 10 min · Cook 15 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 250 g ricotta, full-fat
- 2 eggs, separated
- 100 g all-purpose flour
- 60 ml milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 50 g butter, softened, for honeycomb butter
- 2 tbsp honey
- 1 pinch salt
- 1 cup mixed berries, for serving
I had ricotta hotcakes at a cafe in Melbourne and they ruined regular pancakes for me forever. They are thicker, fluffier, and have this incredible lightness from the ricotta that makes you feel like you are eating a cloud. A buttery, golden cloud.
The secret is folding whipped egg whites into the batter. It sounds fussy but takes 3 minutes and the result is worth every second. The hotcakes puff up in the pan and stay soft inside while getting these gorgeous golden edges.
The honeycomb butter is just soft butter mixed with honey and a pinch of salt. It melts into the warm hotcakes and pools in the little craters and I am getting hungry just writing this.
Pro Tips
- Do not overmix the batter. Lumps are fine. Overmixing develops gluten and makes them tough.
- Cook on medium-low. These are thick and need time to cook through without burning.
- Flip when you see bubbles on the surface and the edges look set. Once. Do not press down on them.
- Make the honeycomb butter while the pan heats up. It takes 30 seconds.
Serving
Stack 3 high, top with a generous knob of honeycomb butter, fresh berries, and a dusting of powdered sugar. Real maple syrup on the table for those who want it.
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