Ricotta Pancake with Honeycomb Caramel Butter and Banana

Honeycomb Caramel:

Bring syrup, sugar, honey and water to a boil in a large saucepan. Simmer gently until mixture turns golden brown, like caramel. Add in baking soda and stir heartily – be careful, it foams like crazy. It’s supposed to, because foaming makes the caramel porous and airy. Pour amount on the spot onto an oiled or parchment paper lined baking sheet and cool. When cool, break into small chunks and keep in a tin.

Butter:

Beat very soft butter with a hand mixer until quite fluffy and light in color. Stir in the small crumbled honey caramel.

For the pancakes:

Beat egg yolks with milk and crumbled ricotta until smooth, sift flour with baking powder and stir in. Beat the egg whites with salt until stiff and fold into the batter as soon as soft peaks appear. Bake 8 small pancakes one after the other in a frying pan in butter until golden brown on both sides over medium heat. Meanwhile, keep finished pancakes warm in the stove.

To serve:

Top 4 pancakes each with a small sweet sliced banana, cover each with a pancake, top with a thick dollop of honey-caramel butter mold and drizzle each with 1 tablespoon maple syrup.

Tip: It’s best to use your favorite ham – then your dish tastes twice as good!

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