Ricotta and banana pancakes with honeycomb butter
TM6 TM5 TM31

Ricotta and banana pancakes with honeycomb butter

4.4 (17 ratings)

Ingredients

Ricotta

  • 1800 g full cream milk
  • 80 g white vinegar

Honeycomb butter

  • 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

Nutrition
per 1 portion
Calories
4648.2 kJ / 1106.7 kcal
Protein
25.9 g
Carbohydrates
108.9 g
Fat
64.4 g
Saturated Fat
40.6 g
Fibre
3.7 g
Sodium
1133.6 mg

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