RICOTTA PANCAKES WITH HONEYCOMB BUTTER 1 1/3 cups ricotta 3/4 cup milk 4 eggs, separated 1 cup plain all-purpose flour 1 teaspoon baking powder A pinch of salt 50g butter TO SERVE Banana Honeycomb butter, sliced (recipe follows) Confectioners' sugar for dusting

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.

Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.

Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.

Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per pancake into the pan (don't cook more than 3 per batch). Cook over low to medium heat for 2 minutes, or until pancakes have golden undersides. Turn pancakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble with other ingredients.

Slice one banana lengthways onto a plate, stack 3 pancakes on top with a slice of honeycomb butter. Dust with icing sugar.

Serves 6-8.

NOTE: Pancake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator.

HONEYCOMB BUTTER

250g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tablespoons honey

Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. Store leftover honeycomb butter in the freezer - it's great on toast.

Bills - Breakfast, Lunch + Dinner, Bill Granger