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

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...

Tropical smoothie bowl with raspberries and hemp seeds

15min

Birthday present cake

4h

Apple fritters

1h

Mango and passionfruit soft serve (TM6)

5min

Green Smoothie Bowls (Matthew Kenney)

15min

Chai latte parfait

29h 5min

Traditional chicken broth with angel hair pasta

1h 30min

Berry chia jam

3h 15min

Raspberry and vanilla marshmallows

2h 15min

Italian ricotta doughnuts with citrus curd

1h 10min

Barbecue sauce

1h 40min

Gluten free cinnamon doughnuts

25min