Directions:
- For the honeycomb butter-put ingredients in a processor and blend until smooth. Shape into a log on cling film, seal and chill for a couple of hours.
- Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined.
- Beat the egg whites until in stiff peaks. Fold through the ricotta batter in two batches with a metal spoon (this can now be stored for up to 24 hours).
- Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan (don't cook more than 3 per batch).
- Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden.
- To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 930.02 Kcal (3894 kJ) | ||
| Calories from fat | 725.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.58g | 124% | |
|---|---|---|---|
| Cholesterol | 369.26mg | 123% | |
| Sodium | 630.22mg | 26% | |
| Potassium | 415.17mg | 9% | |
| Total Carbs | 35.17g | 12% | |
| Sugars | 11.07g | 44% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 19.83g | 40% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.2mg | 12% | |
| Calcium | 391.8mg | 39% | |
| Amount Per 100 g | |||
| Calories | 289.5 Kcal (1212 kJ) | ||
| Calories from fat | 225.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.08g | 124% | |
|---|---|---|---|
| Cholesterol | 114.95mg | 123% | |
| Sodium | 196.18mg | 26% | |
| Potassium | 129.24mg | 9% | |
| Total Carbs | 10.95g | 12% | |
| Sugars | 3.45g | 44% | |
| Dietary Fiber | 0.69g | 9% | |
| Protein | 6.17g | 40% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.7mg | 12% | |
| Calcium | 122mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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