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...

Show all

Cinnamon buns

Cinnamon buns

3小时 5 分钟

Shakshuka

Shakshuka

50 分钟

Coffee date muffins

Coffee date muffins

35 分钟

Boiled eggs

Boiled eggs

20 分钟

Grain-free granola (Noni Jenkins)

Grain-free granola (Noni Jenkins)

40 分钟

Natural yoghurt (Varoma method)

Natural yoghurt (Varoma method)

13小时

Vanilla and honey toasted muesli

Vanilla and honey toasted muesli

35 分钟

CADA (4 ingredient muesli)

CADA (4 ingredient muesli)

10 分钟

Cauliflower hash browns with sauteed mushrooms (Noni Jenkins)

Cauliflower hash browns with sauteed mushrooms (Noni Jenkins)

40 分钟

Anti-inflammatory pineapple and turmeric smoothie

Anti-inflammatory pineapple and turmeric smoothie

10 分钟

Choux pastry

Choux pastry

1小时

Mango muesli

Mango muesli

5 分钟

Show all