Hot Cakes
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

Honeycomb Butter
¾ cup (190g) butter, room temperature
2 Tbsp Chelsea Icing Sugar, sifted
⅓ cup (50g) honeycomb (comb honey), finely chopped

Hot Cake Batter

Combine milk and vinegar and allow to stand for 5 minutes.

Mash ricotta in a large bowl. Using a wooden spoon add egg yolks, Chelsea Icing Sugar and vanilla. Stir in the milk.

Sift flour and baking powder over ricotta mixture. Stir until well combined.
Beat egg whites until soft peaks form. Gently fold through ricotta mixture.

Spray a non-stick pan with cooking spray and heat pan over medium heat. Spoon ¼ cupful of mixture into pan and cook for 2 minutes each side or until cooked in the centre.

Enjoy while warm topped with honeycomb butter.

Honeycomb Butter

Beat butter and Chelsea Icing Sugar with an electric mixer until light and fluffy. Fold through honeycomb and spoon into serving bowl.