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

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

Energy 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...

Choc chunk and pomegranate oatmeal cookies

45 min

Banana oat pikelets (Toddlers and beyond)

30 min

Banana bread

1 h 50 min

Banana coconut custard (6-9 months)

15 min

Ricotta pancakes with fruit compote and yoghurt

1 h 25 min

Zucchini, corn and ricotta pancakes

1 h 5 min

Better-for-you banana pancakes

30 min

Dutch baby pancake with fruit and yoghurt

35 min

Chocolate carrot muffins (Toddlers and beyond)

50 min

Cacao banana porridge

15 min

Broccoli chive muffins (10-12 months)

30 min

Warming porridge (Skinnymixers)

15 min