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...

Italian ricotta doughnuts with citrus curd

1h 10min

Apple fritters

1h

Strawberry limeade mocktail (Diabetes)

10min

Banana bread (Diabetes)

1h 15min

Green Smoothie Bowls (Matthew Kenney)

15min

Traditional chicken broth with angel hair pasta

1h 30min

Traditional chicken broth with angel hair pasta

1h 45min

Mini monsters

1h 25min

Berry chia jam

3h 15min

Tropical smoothie bowl with raspberries and hemp seeds

15min

Frozen breakfast yoghurt pops

8h 20min

Barbecue sauce

1h 40min