Icing Sugar
Icing sugar can also be...
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Sweets
Ricotta Hotcakes with Honeycomb Butter - Gluten Free
10 mins
4 mins
Easy
12
These gluten free hotcakes make a great start to the day - they are a delicious variation to traditional pancakes, and are light and airy with a wonderful smooth and creamy texture.
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- Ingredients
- Method
Ingredients
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
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Heidi
So yum! Light and fluffy. Made these for the team of guys at work, they were raving about them and reckon you can't even tell they're gluten free. We had them with fresh fruit, maple syrup and thick creamy yoghurt.
5
Method
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.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Heidi
So yum! Light and fluffy. Made these for the team of guys at work, they were raving about them and reckon you can't even tell they're gluten free. We had them with fresh fruit, maple syrup and thick creamy yoghurt.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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