Blueberries
Honeycomb Butter
250 g unsalted Butter softened
100 g sugar honeycomb crushed with a rolling pin or a Crunchie bar
2 tablespoons Honey
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
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.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
Cook over a 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. Keep warm in the oven until all pancakes are cooked.
Stack 3 hotcakes on a plate and top with strawberries and blueberries (or any other berries you have) and a slice of honeycomb butter.
