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Ricotta and banana pancakes with honeycomb butter
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- 1800 g full cream milk
- 80 g white vinegar
- 100 g honeycomb, (e.g. Crunchie® or Violet Crumble®), broken into pieces
- 600 g pouring (whipping) cream
- 500 g chilled water
- 2 tbsp honey
Ricotta and banana pancakes
- 75 g unsalted butter, plus extra for frying
- 40 g caster sugar
- 3 tsp baking powder
- 2 eggs
- 300 g plain flour
- 500 - 570 g full cream milk
- 450 g ripe bananas, thinly sliced
- per 1 portion
- 4648.2 kJ / 1106.7 kcal
- 25.9 g
- 108.9 g
- 64.4 g
- Saturated Fat
- 40.6 g
- 3.7 g
- 1133.6 mg
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