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Ricotta Hotcakes with Raspberries, Blackberries and Honeycomb Butter

Try these gorgeous ricotta hotcakes!


  • Hotcakes

  • 4 eggs, separated

  • 1 cup (250ml) milk

  • 1 cup (240g) ricotta

  • 50g butter, melted

  • 1½ cups (225g) self-raising flour

  • ¼ cup (55g) caster sugar

  • ½ teaspoon ground cinnamon

  • Pinch of salt

  • 125g raspberries, to serve

  • 125g blackberries, to serve

  • Maple syrup, to serve

  • Honeycomb and maple butter

  • 125g unsalted butter, softened

  • 50g sugar honeycomb, crushed with a rolling pin

  • 2 tablespoons maple syrup


  • 1.

    To make the maple butter: combine butter, honeycomb and maple syrup in a small bowl, cover and refrigerate until ready to use.

  • 2.

    To make the hotcakes: place egg yolks, milk, ricotta and butter into a bowl, whisk to combine.

  • 3.

    Place flour, sugar, cinnamon and salt into another large bowl; add ricotta mixture and mix to combine.

  • 4.

    Place egg whites in a clean dry bowl, whisk until stiff peak and gently fold through batter.

  • 5.

    Heat a lightly greased large non-stick frying pan over low-medium heat. Cook 2–3 tablespoons of the mixture per hotcake, in batches, for 2–3 minutes each side or until puffed and golden.

  • 6.

    Transfer to warm serving plates and serve with berries, butter and extra syrup.

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