Dispositivi & accessori
Ricotta and banana pancakes with honeycomb butter
Prep. 50min
Totale 1h 50min
6 portions
Ingredienti
Ricotta
-
full cream milk1800 g
-
white vinegar80 g
Honeycomb butter
-
honeycomb (e.g. Crunchie® or Violet Crumble®), broken into pieces100 g
-
pouring (whipping) cream600 g
-
chilled water500 g
-
honey2 tbsp
Ricotta and banana pancakes
-
unsalted butter plus extra for frying75 g
-
caster sugar40 g
-
baking powder3 tsp
-
eggs2
-
plain flour300 g
-
full cream milk500 - 570 g
-
ripe bananas thinly sliced450 g
Difficoltà
facile
Valori nutritivi per 1 portion
Sodio
1133.6 mg
Proteine
25.9 g
Calorie
4648.2 kJ /
1106.7 kcal
Grassi
64.4 g
Fibre
3.7 g
Grassi saturi
40.6 g
Carboidrati
108.9 g
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