Bill Grangers ricotta pancakes with honeycomb butter

Ingredients

• 1 1/3 cups (320g) fresh ricotta, drained, crumbled
• 3/4 cup (180ml) milk
• 4 large eggs, at room temperature, separated
• 1 cup (150g) plain flour
• 1 tsp baking powder
• Unsalted butter, to cook
• 2 bananas, sliced lengthways, to serve
• Whipped cream and runny honey, to serve

Honeycomb butter

• 250g unsalted butter, softened
• 60g honeycomb, finely crushed
• 2 tbs runny honey

Method

• For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours (see note).
• Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place egg whites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold egg whites through ricotta mixture using a large metal spoon.
• Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 2-3 pancakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm. Repeat process until you have 16 pancakes total.
• To assemble, stack pancakes on top of each other, layering with slices of honeycomb butter and banana as you go. Serve topped with whipped cream and honey drizzled over.