- To make the butter bring together the honeycomb and the butter in a food processor and blitz until you have a smooth and even consistency. Remove the butter with a spatula or spoon, place onto plastic film, shape into a log tying up the ends and place into the fridge to set for at least an hour before using.
- Sift the flour and the bicarb into a mixing bowl.
- In a separate bowl bring together the ricotta, milk and egg and stir/ mash with a fork to combine.
- Add the dry ingredients to the wet and whisk until the batter is smooth.
- Choose a large non-stick pan and cook the bacon on a medium/ high heat turning once crispy, about 2 minutes each side. Once cooked remove the bacon and place onto kitchen paper to remove any excess oil.
- Wipe out the pan with another piece of kitchen paper and add the butter over a medium heat. Once the butter has melted you can tip it into the pancake mixture and stir to combine.
- Reduce the heat to low/ medium and add 2 tbsp. of the mixture per pancake and cook for 2-3 minutes each side or until golden, flip and repeat.
- Arrange 3 pancakes per portion, pop a couple of pieces of the bacon on top and then slice a piece of butter, place it on top of the bacon and serve right away.
To watch Tobie make this recipe go here.
