{low-carb} Ricotta Hotcakes with Honeycomb Butter
Low-carb Ricotta Hotcakes with Honeycomb Butter - A keto twist on fluffy pancakes, perfect for breakfast or dessert! Easy to make and inspired by Bill Granger.
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Ingredients
- 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
- 50g caster sugar
- 2 1/2 tsbp honey
- 1 tsp baking soda
- 200g butter at room temperature
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