For honeycomb butter:
Put 250 grams unsalted butter, 100 grams crushed sugar
honeycomb and 2 Tbs. honey in a food processor and blitz
until smooth. Roll into a log in plastic wrap and refrigerate
so it will be hard when time to slice and serve.
Mix ricotta, orange juice, and egg yolks in a bowl.
Sift the flour, baking powder and salt on top and mix
until combined. Beat egg whites until stiff peaks form
and then fold through mixture. Grease a non-stick frying
pan with a little butter and drop 2 tablespoons of batter
per hotcake into pan. Cook over medium heat for 2 minutes
or until golden. Turn and cook on the other side until
gold and top with halved banana and a slice of honeycomb
butter. Dust with icing sugar.
Serves 4 to 6.
