Ricotta and banana pancakes with honeycomb butter

Ricotta and banana pancakes with honeycomb butter

4.2 30 valoraciones

Prep. 50min

Total 1h 50min

6 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1133.6 mg

Proteína 25.9 g

Calorías 4648.2 kJ / 1106.7 kcal

Grasa 64.4 g

Fibra 3.7 g

Grasas saturadas 40.6 g

Carbohidratos 108.9 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Focus on Ricotta 7 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Cacao banana porridge

15min

Planked Amaretto peaches with ricotta

1h 30min

Camille carrot and almond cakes

1h 10min

Ricotta pancakes with fruit compote and yoghurt

1h 25min

Banana caramel thickshake (Toddlers and beyond)

24h 10min

Wholefood pancakes with vanilla and cinnamon poached apples

1h 25min

Apple and cinnamon muffins

35min

Healthy banana bread

1h 15min

Chocolate carrot muffins (Toddlers and beyond)

50min

Banana oat pikelets (Toddlers and beyond)

30min

Better-for-you banana pancakes

30min

Fluffy ricotta pancakes

35min