Ricotta Flatcakes with Honeycomb Cream

Ricotta Flatcakes with Honeycomb Cream

Makes 18 Flatcakes

150g (1 cup) wholemeal flour
2 tablespoons caster sugar
2 teaspoons baking powder
2 teaspoons ground ginger
55g (1 cup) flaked coconut, toasted
4 eggs, separated
350g ricotta cheese
310m1 (1 1/4 cups) milk
250g mascarpone cheese
2 tablespoons icing sugar
75g chocolate-coated honeycomb, coarsely crushed
4 bananas, sliced lengthwise, to serve

1. Sift the flour, caster sugar, baking powder and ginger into a bowl. Stir in the coconut and make a well in the centre. Add the egg yolks, ricotta and milk. Mix well to form a smooth batter. If the mixture is too dry, add more milk.
2. In a separate glass or metal bowl, beat the eggwhites until soft peaks form. Fold into the flatcake mixture to form a light batter.
3. Heat a frying pan over low heat. Brush with a little melted butter or oil. Pour 3 tablespoons
of the batter into the pan and gently swirl to create an even flatcake about 10cm in diameter. Cook until bubbles form on the surface and the flatcake is golden on the underside. Turn over and cook the other side until golden. Remove and keep warm while cooking the remaining flatcakes.
4. To make the honeycomb cream, place the mascarpone in a bowl. Sift in the icing sugar and stir through. Just before serving, add the crushed honeycomb and stir until it is just combined but with chunks still visible.
5. To serve, stack the flatcakes on warmed plates. Top each stack with a spoonful of honeycomb cream and serve with banana.

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