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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.chelsea.co.nz.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
{low-carb} Ricotta Hotcakes with Honeycomb Butter
ohlalatkes.com
Ricotta Hot Cakes
langbein.com
Gluten-Free Ricotta Cake
thecookingworld.com
Ricotta Hotcakes | Nigella's Recipes | Nigella Lawson
nigella.com
Hotcakes Recipe | Chelsea Sugar
chelsea.co.nz
Ricotta hotcakes with creamed honey mascarpone and tropical salsa
foodwise.com.au
Ricotta Hotcakes
centreforcancernutrition.com
Ricotta Pancakes with Honeycomb Butter (แพนเค้กรีคอตต้ากับเนยน้ำผึ้งกรอบ)
pholfoodmafia.com