Ricotta pancakes with honeycomb butter

In The 100 Best Dishes You Should Have Ever Eaten, the FavorFlav editorial team shares our favorite recipes with you. From classics such as pasta carbonara and rendang to these wonderfully fluffy pancakes with a honeycomb butter you’ll actually want to eat with everything. Of course, you can also just enjoy them on their own.

These fluffy pancakes make the ultimate decadent weekend breakfast. We once ate pancakes with honeycomb butter at Granger & Co. in London and Five Leaves in New York. With this recipe, you can easily make them at home. Beating the egg whites separately and adding a pinch of baking powder to the batter makes these pancakes as fluffy as can be. They’re extra delicious when you use good (buffalo) ricotta, but it’s not essential.

Method

1. Line a baking sheet with parchment paper. Heat the sugar and honey over low heat and let them boil for a few minutes. If you have a sugar thermometer: do not let the mixture get hotter than 150 °C. Gently swirl the pan occasionally, but do not stir.

2. Add the baking soda and quickly stir it into the sugar mixture. It should now start bubbling like crazy. Immediately pour the mixture onto the baking sheet. Leave to cool until completely hard. Crush it in a food processor and mix with the butter and salt. Set aside.

3. Mix the egg yolks, ricotta, milk, lemon zest, sugar and salt. Sift in the flour and baking powder and stir into the batter. Beat the egg whites until stiff and gently fold them into the batter.

4. If you have an ice cream scoop, use it to portion out the batter. Heat some ghee or butter in a frying pan and cook three pancakes at a time until the tops are almost set and bubbling. Flip and cook until completely done. Serve with the honeycomb butter, fruit and maple syrup.

The 100 Best Dishes You Should Have Ever Eaten
Marcus Polman, Renée Conradi, Emma de Thouars
Price: €31.99
Publisher: Carrera

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