Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter

4.2 30 évaluations

Prép. 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

Niveau

facile

Infos nut. par 1 portion

Sodium 1133.6 mg

Protides 25.9 g

Calories 4648.2 kJ / 1106.7 kcal

Lipides 64.4 g

Fibre 3.7 g

Graisses saturées 40.6 g

Glucides 108.9 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Apple cinnamon muffins

40min

Apple and cinnamon muffins

35min

Pumpkin loaf

1u. 45min

Apple fritters

1u.

Italian ricotta doughnuts with citrus curd

1u. 10min

Raspberry ombré chia parfait (Post-natal)

1u. 15min

Ricotta pancakes with fruit compote and yoghurt

1u. 25min

Pumpkin pie porridge

20min

Dutch baby pancake with fruit and yoghurt

35min

Wholefood pancakes with vanilla and cinnamon poached apples

1u. 25min

Banana oat pikelets (Toddlers and beyond)

30min

Better-for-you banana pancakes

30min