Ricotta Pancakes with Italian Chilli Honey

This recipe is bought to your by Bippi and their Italian Chilli Honey

Serves 2

Ingredients

320g full-fat ricotta

180ml milk of choice

4 eggs, separated

150g plain flour

1 tsp baking powder

Pinch of salt Butter, for cooking

2 bananas, sliced, for serving

Bippi Food’s Italian Chilli Honey, for serving

Thickened cream, for serving

Honeycomb, for serving (optional)

Method

1. In a medium bowl, whisk together the ricotta, milk and egg yolks until smooth. Add the flour, baking powder, and salt and whisk until just combined.

2. In a separate bowl, whisk the egg whites until stiff peaks form with electric beaters. Gently fold the egg whites into the ricotta mixture, taking care not to deflate the batter.

3. Heat a non-stick frying pan over medium-high heat and lightly grease with butter. Add about 1⁄4 cup of batter. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.

4. To serve, stack the pancakes between two plates. Top with sliced bananas, a dollop of cream, a generous drizzle of Bippi’s Italian Chilli Honey, and honeycomb, if using.