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Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter
4.2 30 ratings
Prep. 50 min
Total 1 h 50 min
6 portions
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Ingredients

Ricotta
  • full cream milk
    1800 g
  • white vinegar
    80 g
Honeycomb butter
  • honeycomb (e.g. Crunchie® or Violet Crumble®), broken into pieces
    100 g
  • pouring (whipping) cream
    600 g
  • chilled water
    500 g
  • honey
    2 tbsp
Ricotta and banana pancakes
  • unsalted butter plus extra for frying
    75 g
  • caster sugar
    40 g
  • baking powder
    3 tsp
  • eggs
    2
  • plain flour
    300 g
  • full cream milk
    500 - 570 g
  • ripe bananas thinly sliced
    450 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1133.6 mg
Protein 25.9 g
Calories 4648.2 kJ / 1106.7 kcal
Fat 64.4 g
Fibre 3.7 g
Saturated Fat 40.6 g
Carbohydrates 108.9 g

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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