Breakfast

Ricotta and banana pancakes with honeycomb butter

★ 4.230 ratings

This recipe will produce approx. 250 g buttermilk after draining in step 2. Try using it in scones, breads or even soups. Buttermilk can also be frozen for use in future recipes.

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Details

Difficulty: Easy
Prep: 50 min
Active: 50 min
Cook: 110 min
Total: 110 min
Yield: 6 portions

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Category: Breakfast
Time: Over 1 hour
Nutrition: High protein
Difficulty: Easy

Ingredients

Metric US

full cream milk: 1.8 kg
white vinegar: 80 g
honeycomb: 100 g
pouring (whipping) cream: 600 g
chilled water: 500 g
honey: 2 tbsp
unsalted butter: 75 g
caster sugar: 40 g
baking powder: 3 tsp
eggs: 2
plain flour: 300 g
full cream milk: 500–570 g
ripe bananas: 450 g

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 25.9 g
Energy: 4,630.4 kJ
Calories: 1,106.7 kcal
Fat: 64.4 g
Fibre: 3.7 g
Carbohydrates: 108.9 g

Cookidoo® details

Categories: Breakfast
Meal types: Breakfast
Dietary: Vegetarian, Nut Free
Health: High Protein
Occasions: Mother's Day
Seasons: Autumn, Spring, Summer, Winter
Equipment: bowl, egg flip, large bowl, medium-sized non-stick frying pan, nut milk bag or muslin cloth, refrigerator, sealable container, stove top, thermal serving bowl or plate
Collections: Focus on Ricotta
Original tags: vegetarian, nut free, autumn, Mother's Day, spring, summer, winter, everyday, Easy

Cooking instructions are available on the original Cookidoo® page.

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