Ricotta Hotcakes with Honeycomb Butter
Elevate your breakfast game with these fluffy Ricotta Hotcakes with Honeycomb Butter—a luxurious twist on classic pancakes. Made with creamy ricotta cheese and whipped egg whites, these hotcakes are irresistibly light and tender, perfect for a weekend brunch or special occasion. Topped with decadent homemade honeycomb butter—infused with crushed honeycomb candy and sweet honey—they deliver a delightful balance of rich, buttery flavor and a touch of crunch. Serve them warm with fresh berries, powdered sugar, and a drizzle of maple syrup for an indulgent yet elegant dish that’s sure to impress. Perfect as a crowd-pleaser or a treat-yourself moment, this recipe combines gourmet flavor with comforting simplicity. Keywords: fluffy ricotta pancakes, honeycomb butter recipe, gourmet brunch ideas, light and airy hotcakes, easy brunch recipe.
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Recipe Information
Ingredients
- 250 grams ricotta cheese
- 200 milliliters milk
- 4 large eggs, separated
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 150 grams unsalted butter
- 3 tablespoons honey
- 50 grams honeycomb candy, crushed
- 2 tablespoons butter or oil, for frying
- 1 tablespoon powdered sugar, for serving
- 100 grams fresh fruit (e.g., berries, banana), for serving
- 3 tablespoons maple syrup, for serving
Instructions
To make the honeycomb butter, soften the unsalted butter at room temperature and place in a bowl.
Add the honey and crushed honeycomb candy to the butter, then mix well using a spatula or spoon until combined. Shape into a log on a piece of parchment paper, roll tightly, and refrigerate until firm (about 30 minutes).
In a medium mixing bowl, whisk together the ricotta cheese, milk, and egg yolks until smooth.
In a separate bowl, sift together the all-purpose flour and baking powder, then stir in the caster sugar.
Gradually combine the dry ingredients with the ricotta mixture, ensuring there are no lumps.
In a clean bowl, whisk the egg whites until soft peaks form. Gently fold these into the ricotta batter in two parts to keep the mixture light and airy.
Heat a non-stick frying pan over medium heat. Add a small amount of butter or oil for frying and swirl to coat the pan.
Spoon about 1/4 cup of batter per hotcake into the pan, spreading slightly to form a round. Cook for 2-3 minutes or until bubbles form on the surface and the underside is golden. Flip and cook the other side for another 1-2 minutes. Repeat with remaining batter.
Serve the hotcakes warm with a slice of honeycomb butter on top, a sprinkle of powdered sugar, fresh fruit, and a drizzle of maple syrup.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 44.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
