Sunday, July 20, 2008

Ricotta Hotcakes with Honeycomb Butter

Lavish Sunday Morning Breakfast's have started to become routine. As Sunday is my day off, I have plenty of time to cook up something a little special. Today I wanted to use up a container of ricotta which was never used for a recipe I decided I didn't want to make. I did a quick search and thought this one sounded the best. It's a recipe by Sydney's celebrity chef Bill.

Some Facts About HONEYCOMB:
  • A honeycomb is a mass of hexagonal wax cells built by honey bees in their nests to contain their larvae and stores of honey and pollen.
  • Fresh, new comb is sometimes sold and used intact as comb honey, especially if the honey is being spread on bread rather than used in cooking or to sweeten tea. Honeycomb is edible all by itself, and has been called "the beekeeper's lunch".

EASE: 3/5. Not hard but a little more time consuming than a normal pancake recipe.
Prep time: 15mins. 5mins to mix most ingredients and 5mins to beat egg whites and then fold through. 5mins to make the honeycomb butter (you have to let the butter come to room temperature so take out at least 20mins before starting.
Cooking time: 12mins. To make 6 pancakes. You have to be gentle when flipping as they tend to break easier.
TOTAL: 17mins.

TASTE: 3.5/5.
The pancakes themselves are probably a 3. As there is no added sugar they can be served with either savour or sweet accompaniments. Ryan found that they were a little too fluffy to his liking. The honeycomb butter was gorgeous though - would give that a 4/5. I used organic butter and actual honeycomb (as in honey from the hive). I used about 1/2 cup of butter and 1/4cup of honey.

for the pancakes. Yes for the butter.


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