Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter

4.2 30 Bewertungen

Vorbereitung 50 Min

Gesamt 1 Std. 50 Min

6 portions

Zutaten

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

Nährwerte pro 1 portion

Brennwert 1106.7 kcal / 4648.2 kJ

Eiweiß 25.9 g

Fett 64.4 g

Kohlenhydrate 108.9 g

Ballaststoffe 3.7 g

gesättigte Fettsäuren 40.6 g

Natrium 1133.6 mg

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Focus on Ricotta 7 Rezepte
Australien und Neuseeland

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