ricotta pancakes with chilli honey
Prep time: 20 mins
cook time: 20 hours
Recipe Credit: Made by Mandy
ingredients
320g full-fat ricotta
180ml milk of choice
4 eggs, separated
150g plain flour
1 tsp baking powder
pinch of salt
butter, for cooking
2 bananas, sliced, for serving
bippi italian chilli honey, for serving
thickened cream, for serving
honeycomb, for serving (optional)
METHOD
in a medium bowl, whisk together the ricotta, milk and egg yolks until smooth. add the flour, baking powder, and salt and whisk until just combined.
in a separate bowl, whisk the egg whites until stiff peaks form with an electric beater. gently fold the egg whites into the ricotta mixture, taking care not to deflate the batter.
heat a non-stick pan over medium-high heat and lightly grease with butter. add about 1/4 cup of batter. cook for 2-3 minutes each side, or until golden brown and cooked through. transfer to a plate and repeat with remaining batter.
to serve, stack the pancakes between two plates. top with sliced bananas, a dollop of cream, a generous drizzle of bippi’s italian chilli honey, and honeycomb, if using.
