How to make it

  • Make the honeycomb butter first.
  • Place all the ingredients in a food processor and blend until smooth.
  • Shape into a log on clingfilm, roll, seal and chill in a refrigerator for two hours.
  • ===
  • Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
  • Sift the flour, baking powder and salt into a bowl.
  • Add to the ricotta mixture and mix until just combined.
  • Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
  • Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don't cook more than three per batch).
  • Cook over low to medium heat for two minutes, or until hotcakes have golden undersides.
  • Turn hotcakes and cook on the other side until golden and cooked through.
  • Transfer to a plate and quickly assemble with other ingredients.
  • Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
  • Dust with icing sugar.
  • You can use strawberries in place of the banana.
  • =====
  • Note - hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator. You can store leftover honeycomb butter in the freezer and slice as required - it's great on toast!

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