Name: Crumpets with honey butter
Yield: Makes 12
Cuisine: European
Ingredients: Honey butter; 45 ml (3 tbsp) honey; 80 ml (1/3 c) butter, softened; Ricotta pancakes; 375 ml (1½ c) flour; 125 ml (½ c) caster sugar; 4 eggs, separated; 375 ml (1½ c) buttermilk; 5 ml (1 t) vanilla; 200 g ricotta, crumbled; olive oil for frying; fresh strawberries for serving; handful mint leaves

Crumpets with honey butter

Serves: Makes 12 Nutrition facts: 200 calories 20 grams fat

Ingredients

Honey butter
45 ml (3 tbsp) honey
80 ml (1/3 c) butter, softened
Ricotta pancakes
375 ml (1½ c) flour
125 ml (½ c) caster sugar
4 eggs, separated
375 ml (1½ c) buttermilk
5 ml (1 t) vanilla
200 g ricotta, crumbled
olive oil for frying
fresh strawberries for serving
handful mint leaves

Instructions

1 Honey butter: Mix butter and honey and keep in the refrigerator until needed.
2 Crumpets: Mix the flour, sugar, egg yolks, buttermilk and vanilla in a bowl.
3 Beat the egg whites until soft peaks form and fold with the ricotta into the flour mixture.
4 Heat the oil in a nonstick skillet over low heat. Place a round, heat-resistant, 8 cm crumpet form in the pan and spoon 80 ml (3 tablespoons) of the mixture into the circle. Cover with a lid and bake for 3-4 minutes. Turn the patty careful and bake for another 3-4 minutes until golden brown and cooked.
5 Serve with honey butter and strawberry and mint leaves.