Skip to content
Good Morning

Ricotta pancakes with honeycomb butter and raspberries

If you like a sweet breakfast and fancy a treat, this one is bursting with flavour and different textures.

Method (serves 4)

  • Firstly, make a batch of honeycomb butter by blending the softened butter with the honeycomb, then wrapping the mixture in cling film like a sausage, which you can chill until required.
  • For the pancakes, combine the ricotta, milk and egg yolks in one bowl and mix them together. 
  • Put the dry ingredients in another bowl and mix in the wet ingredients until you have a smooth batter.
  • In a separate clean bowl beat the egg whites to soft peaks and then fold them into the ricotta batter. 
  • Heat some of the oil in a frying pan and add spoonfuls of the batter to the pan.
  • After a minute or two or when you see little bubbles appearing on the top of the pancakes, turn them over and cook the other side. 
  • Keep them warm in the oven until you have cooked them all. 
  • You can assemble the final dish according to your taste; we like to layer the panckaes with slices of the honeycomb butter in between them and then decorate with raspberries and some raspberry puree; just crush some juicy ones and drizzle over the plate.


Print this recipe


For the pancakes:

  • 250g Ricotta cheese (full-fat/whole milk)
  • 125ml Semi-skimmed milk
  • 2 Large eggs separated
  • 100g Plain flour
  • 1 tsp Baking powder
  • 25g Caster sugar
  • 2 tsp Sunflower oil
  • Pinch of salt

For the honeycomb butter

  • 100g Butter
  • 100g Honeycomb or crushed up Crunchie bar
  • Raspberries


  • Energy: 540Kcal
  • Protein: 12.1g
  • Carbohydrates: 52.2g
  • of which sugars: 34.9g
  • Fat: 31.1g
  • Fibre: 0.8g
  • Salt: 0.8g

Approx. nutritional figures per serving size of 180g

This recipe contains

Back to top