@Sin Ming Cook House / Bakery / Whatever
I love pancakes, let me quantify that; I love good pancakes and pancakes that I truly love can be found at Bill’s in Sydney. Having some excess ricotta cheese on hand I decided to sway away from my usual butter milk pancake recipe (also from Bill’s by the way) and try my hand at his Ricotta Cheese Pancakes with honeycomb butter instead.
Ingredients – Pancakes
- 2/3 cups Ricotta cheese
- 1/3 cup Milk
- 2 Eggs separated
- 1/2 cup Plain Flour
- 1/2 teaspoon Baking powder
- 1 Pinch of Salt
- 25 g Butter
- Ingredients – Honeycomb Butter
- 125g unsalted Butter softened
- 50 g sugar honeycomb crushed with a rolling pin or a Crunchie bar
- 1 tablespoons Honey
- Place all ingredients in a food processor and blend until smooth
- Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours
- Place ricotta, milk and egg yolks in a mixing bowl and mix to combine
- Sift the flour, baking powder and salt into a bowl
- Add to the ricotta mixture and mix until just combined
- Place egg whites in a clean dry bowl and beat until stiff peaks form
- Fold egg whites through batter in two batches, with a large metal spoon
- 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 3 per batch)
- Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides
- Turn hotcakes and cook on the other side until golden and cooked through
- Transfer to a plate and quickly assemble with other ingredients
- Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter
Bon Appétit – Sidney
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