Ricotta Hotcakes with Honeycomb Butter - Gluten Free Recipe | Chelsea Sugar
These gluten free hotcakes make a great start to the day - they are a delicious variation to traditional pancakes, and are light and airy with a wonderful smooth and creamy texture.
Ingredients
- ¾ cup (190ml) milk
- 2 tsp vinegar
- 1 cup (250g) fresh ricotta
- 3 large eggs separated
- 2 Tbsp Chelsea Icing Sugar
- ½ tsp vanilla bean paste
- 1 cup (150g) gluten free plain flour
- 2 tsp baking powder
- ¾ cup (190g) butter, room temperature
- 2 Tbsp Chelsea Icing Sugar , sifted
- ⅓ cup (50g) honeycomb (comb honey), finely chopped
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