Ricotta Pancakes with Honey Butter
Ricotta Pancakes with Honey Butter - the richest and fluffiest pancakes you will have eat!
Recipe adapted from Milk and Honey
– ½ cup unsalted butter
or 2 tbsp honey
depending on how sweet you like it
– 1 1/3 cups fresh ricotta
– 3/4 cup milk
– 1 cup plain flour
to cook the pancakes
Put all the ingredients into a small food processor and blend until smooth. Spoon into a serving dish and keep aside.
Sift the flour, baking powder and salt together. Add the ricotta mixture and mix until just combined.
In a separate bowl, put the ricotta, milk and egg yolks into a bowl and whisk to break up the ricotta and yolks. Keep aside.
Whip the egg whites until stiff peaks form and fold them into the batter in two batches.
Heat a non-stick frying pan over medium-low heat. Smear the surface of the hot pan with a little bit of butter. Spoon 2 tablespoons of mixture per pancake into the hot pan, cooking two at a time.
Cook on the first side for 2 minutes, until golden, then flip and cook on the second side until golden and cooked through.
Stack pancakes onto the plates, dust with icing sugar and top with a generous amount of honey butter.