Ricotta and banana pancakes with honeycomb butter

Ricotta

• 1800 g full cream milk
• 80 g white vinegar

Honeycomb butter

• 100 g honeycomb (e.g. Crunchie® or Violet Crumble®), broken into pieces
• 600 g pouring (whipping) cream
• 500 g chilled water
• 2 tbsp honey

Ricotta and banana pancakes

• 75 g unsalted butter plus extra for frying
• 40 g caster sugar
• 3 tsp baking powder
• 2 eggs
• 300 g plain flour
• 500 - 570 g full cream milk
• 450 g ripe bananas thinly sliced