Granger and Co Ricotta Pancakes with Banana and Honeycomb Butter

Buy or find
Unsalted butter, 100g, at room temperature (for the honeycomb butter)
Honeycomb, 50g, crushed
Honey, 1 tsp
Ricotta Cheese, 340g
Milk, 190g
Eggs, 4, separated
Plain flour, 125g
Baking powder, 1 tsp
Salt, a pinch
Butter, 50g (for pancakes)
Banana, 2 sliced
Maple syrup, to serve

Do
Combine butter, honeycomb and honey and stir until combined.

Spoon the honeycomb onto a piece of glad wrap and roll into a sausage.

Refrigerate for at least 1 hour.

Mix the ricotta, milk and egg yolks together in a large bowl until smooth.

Sift the flour, baking powder and salt and gradually mix in to the batter.

Whisk egg whites until they are soft clouds.

Gently fold the egg whites into the batter, using a metal spoon. (You don’t want to knock out the air from the egg whites.)

When ready to cook, add a small amount of butter to a frying pan over medium heat.

Once the butter sizzles, add 2-3 tbs batter into the hot pan.

Cook until bubbles begin to appear on the surface.

Flip over and cook for a further 3 minutes.

Flip back and forth until browned evenly on both sides.

Repeat with the remaining batter.

Serve on a warm plate with a handful of banana, a dash of maple syrup and a blob of honeycomb butter.