
Devices & Accessories
Ricotta and banana pancakes with honeycomb butter
Prep. 50 min
Total 1 h 50 min
6 portions
Ingredients
Ricotta
-
full cream milk1800 g
-
white vinegar80 g
Honeycomb butter
-
honeycomb (e.g. Crunchie® or Violet Crumble®), broken into pieces100 g
-
pouring (whipping) cream600 g
-
chilled water500 g
-
honey2 tbsp
Ricotta and banana pancakes
-
unsalted butter plus extra for frying75 g
-
caster sugar40 g
-
baking powder3 tsp
-
eggs2
-
plain flour300 g
-
full cream milk500 - 570 g
-
ripe bananas thinly sliced450 g
Nutrition per 1 portion
Calories
1106.7 kcal /
4648.2 kJ
Protein
25.9 g
Fat
64.4 g
Carbohydrates
108.9 g
Fibre
3.7 g
Saturated Fat
40.6 g
Sodium
1133.6 mg
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7 Recipes
Australia and New Zealand
Australia and New Zealand
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