Recipe: Ricotta Pancakes with Honeycomb Butter

These airy ricotta pancakes slathered in honeycomb butter are an exciting new twist and a fabulous alternative to celebrate Pancake Day on Tuesday 4 March

INGREDIENTS

For the pancakes

320g (11oz) fresh ricotta, drained, crumbled

180ml (6fl oz) milk4 large eggs, room temperature, separated

150g (5oz) plain flour

1 tsp baking powder

Unsalted butter, to cook

2 bananas, sliced to serve

Whipped cream and runny honey, to serve

For the honeycomb butter

250g (9oz) unsalted butter, softened60g (2oz) honeycomb, finely crushed

2 tbsp runny honey

METHOD

1. For the honeycomb butter, place all ingredients into a food processor and blitz until smooth. Shape into a log, wrap in clingfilm and chill for two hours.

2. Place the 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 two batches, fold egg whites through ricotta mixture using a large metal spoon.

3. Melt a large knob of butter in a large non- stick frying pan over a medium-low heat. Working in batches, add a ladle of batter for each pancake into the pan (don’t cook more than 2 to 3 pancakes per batch). Cook for 2 to 3 minutes on each side, until golden. Transfer to a plate and keep warm. Repeat process, adding extra butter as required, until you have 16 pancakes total.

4. 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.