Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 781.42 Kcal (3272 kJ) | ||
| Calories from fat | 589.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.46g | 101% | |
|---|---|---|---|
| Cholesterol | 273.77mg | 91% | |
| Sodium | 427.81mg | 18% | |
| Potassium | 261.17mg | 6% | |
| Total Carbs | 38.31g | 13% | |
| Sugars | 13.89g | 56% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 12g | 24% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.3mg | 18% | |
| Calcium | 228.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 366.76 Kcal (1536 kJ) | ||
| Calories from fat | 276.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.72g | 101% | |
|---|---|---|---|
| Cholesterol | 128.5mg | 91% | |
| Sodium | 200.79mg | 18% | |
| Potassium | 122.58mg | 6% | |
| Total Carbs | 17.98g | 13% | |
| Sugars | 6.52g | 56% | |
| Dietary Fiber | 1.04g | 9% | |
| Protein | 5.63g | 24% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 1.5mg | 18% | |
| Calcium | 107.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Ricotta Hotcakes With Honeycomb Butter
Hotcakes, Ricotta, Milk (plus an extra dash) and 14 more.. -
Ricotta Hotcakes With Honeycomb Butter
Unsalted butter, softened and 9 more.. -
Ricotta Pancakes
Ricotta cheese, Milk, Eggs, separated, Flour and 1 more.. -
Banana Cupcakes
Butter, Sugar, Vanilla extract, Eggs, Flour, Baking powder and 4 more.. -
Blueberry Apricot Muffins
Butter, Brown sugar , packed, Apricot preserves, Milk and 6 more.. -
Onion Rings Batter
Milk, Egg, Flour, Baking powder, Salt, Onion rings and 1 more.. -
Banana Pound Cake
Margarine, Sugar, Mashed bananas, Milk, Whole eggs and 4 more.. -
Aunt Ida-Mae Parker's Daughter Gina's Banana Nut Bread
Shortening, Sugar, Eggs, Flour, Baking powder, Salt and 3 more.. -
The Best Pumpkin Muffins
Brown sugar, Butter, melted, Canned pumpkin, Milk, Eggs and 11 more.. -
Swirly Peanut Butter Brownies
Sugar, Brown sugar, Softened butter, Milk, Eggs, Flour and 5 more.. -
Corn Cakes
Cooked whole kernel corn, canned or fresh,drained and 6 more..
Also Try
-
-
-
Ricotta Hotcakes With Orange Maple Butter
Self-raising (self-rising) flour, Caster (superfine) sugar and 13 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
