Name: Ricotta Pancakes with Honeycomb-Candy Butter
Yield: 4 Servings
Ingredients: ¼ cup sugar; 2 tablespoons pure maple syrup; 2 teaspoons baking soda; ¼ teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, room temperature; 4 large eggs, separated; 1 cup all-purpose flour; 1½ teaspoons baking powder; 1 teaspoon sugar; ¾ teaspoon kosher salt; 1⅓ cups whole-milk ricotta; ¾ cup whole milk; 1 teaspoon finely grated lemon zest; Vegetable oil (for griddle); Pure maple syrup and fresh berries (for serving); A candy thermometer

Image may contain Food Bread and Pancake

Alex Lau

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

Recipe notes