Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style)
If you have roughly 45 minutes to spend in the kitchen, Ricotta Hotcakes with Honeycomb Butter (Granger & Co. Style) might be an amazing lacto ovo vegetarian recipe to try. This recipe makes 10 servings with 198 calories, 8g of protein, and 12g of fat each. For 42 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 151 would say it hit the spot. If you have baking powder, milk, honey, and a few other ingredients on hand, you can make it. It is brought to you by Top With Cinnamon. It works well as a very affordable side dish. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Similar recipes include Strawberry Ricotta Hotcakes, Lemon Ricotta Protein Hotcakes, and Ricotta Hotcakes : Stories & Video from Australia Trip.
Servings: 10
Ingredients:
1 tsp baking powder
4 eggs, separated
1 tsp honey
3/4 cup (185 ml) milk, any kind
1 cup (125 g) plain flour
1 1/3 cups (300 g 10.7 oz) ricotta
1/4 tsp salt
1 40 g Crunchie bar (or 20 g / - 1 oz of honeycomb candy)
50 g unsalted butter
Equipment:
knife
rolling pin
ice cream scoop
bowl
whisk
spatula
frying pan
Cooking instruction summary:
Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part). Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed. In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout. Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.
Step by step:
1. Cut the Crunchie bar into chunks and then use a sharp knife to slice off the outer layer of chocolate (you only want the middle honeycomb part).
2. Place the honeycomb into a sandwich bag and bash with a rolling pin so that it's the texture of coarse breadcrumbs.
3. Pour into a bowl along with the butter and honey. Cream together until well mixed then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). Chill until needed. In a large jug, stir together the egg yolks, milk, flour, baking powder and salt with a fork.
4. Add the ricotta to the jug and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps). In a large bowl, whisk the egg whites until stiff.
5. Pour the contents of the jug into the large bowl and fold in using a rubber spatula. There should be some lumps of ricotta throughout.
6. Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well.
7. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit.
Nutrition Information:
covered percent of daily need
