Ricotta Hotcakes with Honeycomb Butter is one of the best seller at Bill's cafe in Sydney. Many raved about this must have brekkie and have even replicated it at home with great success.
These hotcakes are so light and fluffy and they are not made with your usual pancake mix. There are ricotta in the mixture which makes the pancakes taste creamy and light. Ricotta is an Italian whey cheese and are often used for desserts and also for savory dishes like calzone, pizza and lasagne. Its texture is similar to cottage cheese, though lighter. The eggs are separated and beaten egg whites are added last into the mixture to create light and airy hotcakes.
The Honeycomb Butter is so delicious with the hotcakes and you don't need maple syrup.. I kept the leftover in the freezer and it should be great on French Toast or just plain toast. You can use fresh honeycomb, or simply add Nestle Crunchie bar and honey with the butter in the food processor.
Bill's Sydney Food
4 eggs, separated
140g plain flour
1 tsp baking powder
a pinch of salt
To serve banana or strawberries
icing sugar for dusting
250g unsalted butter, softened
2 crunchie bar
2 tbsp honey
- Make the honeycomb butter first. Place all the ingredients in a food processor and blend until smooth. Shape into a log on clingfilm,roll,seal and chill in a refrigerator for two 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 spoon(whisk)
- Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter(a ladle) per hotcake into the pan (don' cook more than three per batch).
- Cook over low to medium heat for two 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 other ingredients.
- To serve, stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter. Dust with icing sugar.
Linking this post to Cook Like A Star 'Bill Granger' organised by Zoe of Bake for Happy Kids,
Yen of Eat Your Heart Out and Mich of Piece of Cake.
Totally Transformed! 20 November - 22 November 2013
The Parable of the Lost Son (Luke 15:11-31)
The parable of the Lost Son is also commonly known as the Parable of the Prodigal Son, this is in fact the parable of the prodigal father...extravagant in his love towards both his sons. It is beautiful illustration of the extravagant love God has for us.
The children learnt of the son's selfishness/sinfulness by asking for his inheritance. They learnt of his waywardness after he got his inheritance and later his awakening when he spent all his money and has to tend pigs in a farm. He is full of repentance. He realized how hurt his father was and how much his father loved him. It was only then that transformation took place. He embraced his father's love and his relationship with his father was restored. Like the son, we are severed in our relationship with God because of our sin and like the son with his father, we all need to be restored in our relationship with God and embrace His love.
We have a Father in heaven who is like the father in this parable: Compassionate, loving, forgiving and merciful.
For this son of mine was dead is alive again, he was lost and is found. So they began to celebrate. Luke 15:24