BILL'S RICOTTA HOTCAKES WITH HONEYCOMB BUTTER
In 1997, I moved to Sydney, Australia, with my husband and six-month old son. The exchange rate was so favorable that eating out was habit-forming. After enjoying the ferry ride to Circular Quay to travel with my husband to his office, Christian and I would head to Darlinghurst for breakfast where we would sit at a communal table and strike up conversations with the locals. We ate these hotcakes on my son's first birthday 18 years ago. He loved them so much that I ordered a second plate. This simple, Sydney café with its blackboard menu remains near and dear to my Down Under memories.
Nota bene: The honeycomb butter is great on toast and may be frozen for up to two months.
1 1/3 cups whole milk ricotta
3/4 cup milk
4 large eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of kosher salt
50g (1 1/2 oz) butter
Banana, cut in half lengthwise and then cut in half again
Icing sugar for dusting
1 cup unsalted butter, softened (2 sticks)
100 g (3 1/3 oz) honeycomb, crushed with a rolling pin
2 tablespoons honey
1. Place ricotta, milk and egg yolks in a mixing bowl and mix until combined.
2. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. 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.
4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 to 3 tablespoons of batter per hotcake into the pan (don't cook more than three per batch). Use the back of the spoon to spread into 5" or 6" hot cakes. Cook over 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.
5. Transfer to a plate and quickly assemble with other ingredients.
6. Place two banana slices on a plate, stack 3 hotcakes on top with a slice of honeycomb butter. Dust with icing sugar.
TO MAKE HONEYCOMB BUTTER
1. 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 freezer.