Step 1

For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours. (Store leftover honeycomb butter in the freezer, it’s great on toast.)

Step 2

Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place eggwhites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold eggwhites through ricotta mixture using a large metal spoon.

Step 3

Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 3 hotcakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm.

Step 4

Place 1 banana slice onto a plate and stack desired amount of hotcakes on top of each other with a slice of honeycomb butter. Top with whipped cream and drizzle with honey to serve.