Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter

4.2 30 rating

Prep. 50 min

Total 1 h 50 min

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

You might also like...

Show all

Sugar free strawberry jam

1 h

Soufflé omelette with hot smoked salmon

25 min

Coconut quinoa with sticky mango

30 min

Nourish bowl (Diabetes)

55 min

Cafe-style miso mushrooms

25 min

Pil pil sauce

5 min

Green smoothie bowl

20 min

Matcha baked oats

40 min

Caprese omelette

30 min

Egg and bacon breakfast baguettes

25 min

Protein packed fluffy banana pancakes

30 min

Power green smoothie

5 min

Show all