Ricotta Hotcakes with Honeycomb Butter
from Sydney Food, Bill Granger, Murdoch Books, 2000.
Very rarely do I cook anything for breakfast. It’s usually just cereal with cold milk. But this Sunday morning I was in the mood to make something. Naturally, I suppose, I turned to Bill Granger’s Sydney Food.
Being a hotcakes fan, I turned to these ricotta hotcakes with honeycomb butter.
The butter was a breeze to make. I did use a chocolate-coated honeycomb. How can you resist added chocolate?
The hotcake mixture had ricotta added to the usual mix. This also was no problem to prepare. I do think it’s vital that breakfast food is easy to make.
I failed a little on the frying of the cakes. I was using a new cast iron griddle and I think I was treating it a bit too gently. Next time it will be broken in and will be no problem.
The results: Tasty hotcakes enlivened with the honeycomb butter. This butter is so good. There was ample left over and that is currently being used up on toast.
Ease of cooking: ✔✔✔
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