Uploaded June 2026 | Updated September 2026, 2 weeks ago
Ricotta baked pancakes with honey butter
Serves 4 | Prep 10 mins | Cook 20 mins
Unsalted butter, to grease
300g fresh ricotta (available from deli counter stores only*), drained, crumbled
1/2 cup (125ml) Coles Full Cream Milk
2 Coles Australian Free Range Eggs, at room temperature, separated
1/3 cup (g) self-raising flour
1 banana, mashed
4 scoops (70g) Coles Preform Vanilla Protein Powder
2 tbs Coles Greek Style Yoghurt
Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped, to serve
Coles Ground Cinnamon, to dust
Honey butter:
50g unsalted butter, softened
30g Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped
1. Preheat oven to 200°C (180°C fan-forced). Grease 4 x 170ml glass containers with butter.
2. Place ricotta, milk, egg, flour, banana, yoghurt and protein powder in a food processor or blender and blend until smooth.
3. Divide the mixture evenly among the containers and bake for 25-30 mins until golden and cooked through.
4. Meanwhile, to make the honey butter, combine butter and honey in a small bowl. Place on a piece of plastic wrap and twist the ends to form a tight log. Place in the freezer for 10-15 mins or until firm. Cut into slices.
5. Top pancakes with honey butter and top with honey and honeycomb and sprinkle with cinnamon, to serve.
Ricotta baked pancakes with honey butter
Serves 4 | Prep 10 mins | Cook 20 mins
Unsalted butter, to grease
300g fresh ricotta (available from deli counter stores only*), drained, crumbled
1/2 cup (125ml) Coles Full Cream Milk
2 Coles Australian Free Range Eggs, at room temperature, separated
1/3 cup (g) self-raising flour
1 banana, mashed
4 scoops (70g) Coles Preform Vanilla Protein Powder
2 tbs Coles Greek Style Yoghurt
Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped, to serve
Coles Ground Cinnamon, to dust
Honey butter:
50g unsalted butter, softened
30g Beechworth Bee Raw Honey & Honeycomb, honeycomb chopped
1. Preheat oven to 200°C (180°C fan-forced). Grease 4 x 170ml glass containers with butter.
2. Place ricotta, milk, egg, flour, banana, yoghurt and protein powder in a food processor or blender and blend until smooth.
3. Divide the mixture evenly among the containers and bake for 25-30 mins until golden and cooked through.
4. Meanwhile, to make the honey butter, combine butter and honey in a small bowl. Place on a piece of plastic wrap and twist the ends to form a tight log. Place in the freezer for 10-15 mins or until firm. Cut into slices.
5. Top pancakes with honey butter and top with honey and honeycomb and sprinkle with cinnamon, to serve.
