Breakfast that behaves like it has something to hide. Ricotta keeps the crumb wet and slightly savoury, which is exactly what you want under a honey carrying real black truffle. Bacon on the side if the morning has been difficult.
30 mins. Makes 8.
Ingredients
- 250g Fresh ricotta
- 150g Plain flour
- 180ml Milk
- 3 Eggs, separated
- 2 tsp Baking powder
- ½ tsp Salt
- 40g Butter, for the pan
- 3 dessertspoons Plateit Truffle'd Hot Honey Drizzle
Method
- Whisk ricotta, milk and egg yolks until loose. Fold in flour, baking powder and salt. Do not beat it smooth, lumps are fine.
- Whip the whites to soft peaks. Fold through in two goes, gently, until just combined.
- Medium heat, a knob of butter, 2 heaped dessertspoons of batter per hotcake.
- Cook 2 to 3 mins until bubbles hold their shape, flip, another 2 mins. Keep them warm under a tea towel.
- Stack and pour over 3 dessertspoons of Plateit Truffle'd Hot Honey Drizzle while everything is still too hot to eat politely.
Make ahead: Batter holds 20 mins, no longer. After that the whites give up and you get pancakes.
