For the hotcakes
225g (8oz) ricotta
170ml (6fl oz) milk
4 eggs, separated
140z (5oz ) plain flour
1 teaspoon baking powder
a pinch salt
50g (1½oz) butter
For the honeycomb butter
250g (8¾oz) unsalted butter, softened
100g (3½oz) sugar honeycomb, crushed with a rolling pin (you can use a Crunchie bar for this)
2 tablespoon honey
icing sugar for dusting
Make the honeycomb butter first. Place all the ingredients in a food processor and blend until smooth. Shape into a log on clingwrap, roll, seal and chill in a refrigerator for two hours.
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don’t cook more than three per batch).
Cook over low to medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
Transfer to a plate and quickly assemble with other ingredients.
Slice one banana length ways onto a plate, stack three hotcakes on top with a slice of honeycomb butter. Dust with icing sugar.
chef: bill granger