Ricotta Hotcakes with Honeycomb Toffee Butter

1 1/4 teaspoon baking powder1 cup crushed honeycomb toffeeProcess toffee pieces in a food processor until very finely ground, about 30 seconds. Add butter, honey, and salt. Process until blended, about 30 seconds. Transfer butter mixture to a large sheet of plastic wrap, and roll into a 5-inch-long, about 1 1/2-inch-wide log. Chill at least 2 hours or up to 2 weeks.Whisk together ricotta, milk, and egg yolks in a medium bowl. Sift together flour, baking powder, and salt in a large bowl.

Beat egg whites at medium speed with a mixer until stiff peaks form, about 3 minutes. Fold beaten egg whites into ricotta mixture in 2 batches until just combined.Heat an electric griddle to 375°F or a large stainless steel skillet over medium-low. Lightly grease with butter. Working in batches, spoon 1/3 cup batter per pancake onto griddle. Cook until tops are speckled with bubbles and sides look set, 5 to 6 minutes. Flip and cook until golden brown, 5 to 6 minutes; remove pancakes.

Love your description-sounds so good!

These look A-MA-ZING!

These look amazing!

Now I know what to do with the ricotta an Instacart shopper brought me instead of cottage cheese! yum

We are in a quarantine you guys. inagarten doesn't even have honeycomb toffee right now.

You had me up until ricotta.

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