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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Mix ricotta, milk and yolks in large bowl. Sift in the flour, baking powder and salt until just combined. | 3. 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). | 4. 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). | 5. Cook over a med-low heat for 2 minutes or until cakes have golden undersides. Turn and cook until golden. | 6. To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	250		unsalted softened	25453.5	2.13	30.175	2879.405
honeycomb candy	100	g	chocolate-coated crushed	89.0	0.0	19.8	0.5
honey	2	tablespoons		-	-	-	-
ricotta cheese	340			146716.8	2563.328	9494.431999999999	10944.736
milk	190			28279.6	2216.008	1460.34	1515.9720000000002
egg	4		separated	286.0	1.44	25.12	19.02
plain flour	125			89.0	0.0	19.8	0.5
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	pinch		-	-	-	-
butter	50			4275.0	196.425	133.575	360.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.