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{low-carb} Ricotta Hotcakes with Honeycomb Butter

{low-carb} Ricotta Hotcakes with Honeycomb Butter

Bill Granger’s cookbooks are a pleasure to own. Whenever I lack inspiration or look for tasty but simple everyday dishes, his many recipe collections are my go-to source. When I was looking for a new dish to try for Saturday’s dinner, I stumbled upon his famous “Ricotta Hotcakes with Honeycomb Butter” recipe and couldn’t stop thinking about them. As there is no complete London visit without having breakfast at Granger & Co, I’ve already had these fluffy pancakes several times but never prepared them myself. Well, that is up until now.

 Ricotta Hotcakes with Honeycomb Butter 

Recipe Difficulty Level: Easy
Recipe Type: Breakfast
Servings: 4

JUMP TO THE RECIPE

So off I went to get all the ingredients in order to make Ricotta Hotcakes on Sunday morning with one major change: I decided to make them keto-friendly and, thus, low-carb. The result was fantastic and I think Bill would approve.

Lowcarb Ricotta Hotcakes with Honeycomb Butter 17
Low-carb Ricotta Hotcakes with Honeycomb Butter

 

For the Ricotta Hotcakes:

  • 4 eggs, separated
  • 300g ricotta
  • 180ml whole milk
  • 35g almond flour
  • 35g golden flaxseed meal
  • 2 tsp baking powder
  • pinch of salt
  • butter for frying

For the Honeycomb Butter*:

  • 50g caster sugar
  • 2.5 tsbp honey
  • 1 tsp baking soda
  • 200g butter at room temperature

*not keto-friendly

Lowcarb Ricotta Hotcakes with Honeycomb Butter 17


How to make Ricotta Hotcakes


  1. In a large bowl, mix together the ricotta cheese, egg yolks, milk, salt and baking powder. When combined sift in the two types of flour and beat until smooth.
  2. In a separate bowl whisk egg whites until stiff peaks form.
  3. Gently fold in the egg whites and set aside for a bit.
  4. In a non-stick pan, heat 1 tsp of butter over medium heat and scoop in about 1/4 cup of batter per Ricotta Hotcake.
  5. Fry until golden brown, then flip and finish cooking on other side until golden brown.
  6. Serve the Ricotta Hotcakes with a dollop of honeycomb butter.

How to make Honeycomb Butter

  1. Line a baking tray with parchment paper.
  2. In a saucepan, heat the sugar and honey over medium heat while stirring continuously until the sugar has melted.
  3. Once the sugar has melted and the caramel reaches a golden amber colour, turn off the heat and quickly stir in the baking soda.
  4. Continue to stir until the baking soda has completely dissolved and starts foaming.
  5. Then pour the mixture onto the baking tray and set aside to cool. (This will take at least 1 hour, so I recommend making the honeycomb butter well in advance.)
  6. Once cooled, break the honeycomb into large chunks and place between two sheets of parchment paper.
  7. With a rolling bin, crush the pieces until they have the texture of coarse bread crumbs.
  8. In a bowl, mix together the butter and honeycomb crumbs.
  9. Then form the honeycomb butter into a log and wrap in cling film and chill/freeze until needed.

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