Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter

4.2 29 évaluations

Préparation 50min

Total 1h 50min

6 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 1106.7 kcal / 4648.2 kJ

Protides 25.9 g

Lipides 64.4 g

Glucides 108.9 g

Fibre 3.7 g

Graisses saturées 40.6 g

Sodium 1133.6 mg

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Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

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