Bill's hotcakes are the perfect way to start a weekend!
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder and salt into a bowl.
Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form.
Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
Turn hotcakes and cook on the other side until golden and cooked through.
Transfer to a plate and quickly assemble with other ingredients.
Stack 3 hotcakes on a plate and top with strawberries and a slice of honeycomb butter.
Dust with icing sugar.
Place all ingredients in a food processor and blend until smooth.
Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
Store leftover honeycomb butter in the fridge for up to 24 hours, or in the freezer - it's great on toast.
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