Australian Ricotta Hotcakes with Fresh Figs & Honeycomb
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesexpensivefamousaustralianRicottaHotcakesfigshoneycombrestaurantStyleluxury
Nutrition (per serving)
540Calories
56 gProtein
38 gCarbs
22 gFat
12 gSugar
480 mgSalt
Ingredients
- 1 cup (~250g) High-quality ricotta cheese (full-fat or premium low-fat)
- 6 large (whipped) Egg whites
- 3 Egg yolks
- ⅓ cup (~35g) Almond flour
- 1 scoop (~30g) Vanilla whey isolate
- 1 tsp Baking powder
- 4–5 sliced + extra for topping Fresh figs
- 2 tbsp crumbled Honeycomb (real or sugar-free imitation)
- 2–3 tbsp Unsweetened almond milk
- pinch Salt
Method
- Whip egg whites to stiff peaks. Set aside.
- In a large bowl, whisk ricotta, egg yolks, almond flour, protein powder, baking powder and salt until smooth. Add almond milk only if batter is too thick.
- Fold in ⅓ of whipped whites to lighten mixture, then very gently fold in the rest in two additions — keep it airy.
- Heat non-stick pan on medium-low. Lightly grease.
- Scoop generous mounds (~⅓–½ cup) for thick hotcakes. Cook 3–4 minutes until base is golden and top starts to set.
- Flip very carefully (they are delicate) and cook 2–3 minutes more.
- Serve stacked high, topped with fresh fig slices, crumbled honeycomb, and optional sugar-free honey drizzle or mascarpone cream.
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