Buttermilk and Ricotta Pancakes with Honeycomb Cream, Caramelised Bananas and Macadamias

. December, 2015
Photography by Lottie Hedley.
Buttermilk and Ricotta Pancakes with Honeycomb Cream, Caramelised Bananas and Macadamias

Edited by Helen Greenwood and Melissa Leong, The Great Australian Cookbook is filled with an array home-style recipes from over 100 of Australia's top cooks, chefs, bakers and local heroes. These pancakes by the owners of Australian Restaurant Lolli Redini are the ultimate weekend indulgence.

Serves: 6


Honeycomb cream
200 grams caster sugar
5 tablespoons golden syrup
2 tablespoons bicarbonate of soda
2 cups 45% fat cream (or ordinary cream)
2 tablespoons icing sugar
scraped seeds of 1 vanilla bean

20 cm square tin (or any tin tray), greased with butter or non-stick spray
3 cups self-raising flour
½ teaspoon bicarbonate of soda
3 tablespoons icing sugar
pinch of salt
2 eggs
150 grams butter, melted
1 cup buttermilk
1 cup ordinary milk
250 grams ricotta
butter for cooking
Caramelised Bananas and Macadamias
50 grams butter (to cook bananas in)
4 nice bananas, cut in half lengthways or into fat chunks
1 cup roughly chopped macadamias, toasted
½ cup brandy (optional)
1½ cups brown sugar
1½ cups cream
150 grams unsalted butter, diced and chilled


Honeycomb Cream: Mix the sugar and golden syrup in a deep saucepan and stir over a gentle heat until the sugar dissolves. Turn up the heat and simmer until you have an amber caramel colour. Quickly take away from the heat and beat in the bicarbonate of soda with a wooden spoon until absorbed and the caramel is foaming. 

Scrape the mix onto the greased tin or tray. Allow to cool for about an hour. Break up and store in a cool, dry place in an airtight container.

When ready to make the pancakes, roughly crush enough honeycomb to give 1 cupful. Whip the cream, add the icing sugar and vanilla seeds, then fold in the crushed honeycomb. Put in a bowl in the fridge while you cook the pancakes.

Pancake Mix: Sift the dry ingredients into a bowl. Make a well in the centre and add the eggs. Gradually whisk in the two milks. Incorporate the melted butter, and whisk until nice and smooth. Fold the ricotta in at the last minute. Cover and rest in the fridge for an hour minimum. Resting overnight gives the best result.

Caramelised Bananas and Macadamias: Melt the butter in a large non-stick frying pan and bring to a gentle sizzle. Add the bananas and cook until nice and golden on each side. Take the bananas out and set aside.

Add the toasted macadamias to the pan. Flambé with the brandy (if wished) – watch out for the eyebrows! Add the brown sugar and cream, boil until smooth and then whisk in the cold butter. Return the bananas to the pan and set aside.

Pancakes: Pre-heat the oven to 100°C to keep the pancakes warm as you cook them. Melt a bit of butter in a pan, and bring to a medium heat until gently sizzling. Dollop your pancake mix into the pan, as big or small as you like.

The pancakes will be ready to turn after they have risen and have bubbles forming on the top – don’t turn until you see this, or they will be stodgy in the middle. They need about 2–3 minutes each side.

Keep repeating the process, wiping the pan out in between pancakes. Store the cooked pancakes on a plate in the oven until you’re ready to serve, or just dish them out to the happy campers as you go – you'll have to wait for yours!

To serve: Top pancakes with the warm caramelised banana mix and dollop a big spoonful of honeycomb cream on top. Garnish with extra honeycomb and add more toppings if you like,  for example, bacon, strawberries or maple syrup.