Ingredients
3/4 cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
50g butter
To Serve
banana
honeycomb butter {see recipe below}
icing sugar for dusting
Honeycomb Butter
250g unsalted butter, softened
100g honeycomb, crushed (I leave mine a little chunky, cos that’s how I roll)
2 tbs honey
Just combine all the ingredients, roll into a log and cover in cling wrap and keep in the fridge.
Instructions
Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add the ricotta mixture and mix until combined.
Place egg whites in a clean, dry bowl and beat until stiff peaks form. Fold egg whites through batter with a big metal spoon.
Lightly grease a non-stick frying pan with a little butter, and cook pancakes. Smaller is better. Cook over low to medium heat for 2 minutes each side, or until golden. Turn and cook on other side.
Transfer to plate. Add some banana, and a slice of the honeycomb butter. Enjoy.