Method

• 1.
  To make the manuka honey butter, place the butter and honey in a bowl and, using a fork, mix until well combined. Place on a piece of plastic wrap and form into a log, twisting ends of wrap to secure tightly, then chill until firm.
• 2.
  Mash 2 bananas in a large bowl. Add the ricotta, buttermilk and egg yolks, and stir to combine. Sift the flour and baking powder into a separate bowl, then add the sugar. Add the flour mixture to the banana mixture and stir to combine. Whisk the eggwhites to stiff peaks. Gently fold one-third of the eggwhite into the batter to loosen, then fold in the remainder.

• 3.
  Heat 1 tbs oil in a frypan over medium heat. Working in batches, add 1/4-cup (60ml) portions of batter to the pan and cook for 2-3 minutes each side until golden, adding more oil to the pan between batches, if necessary. Remove from the pan and keep warm while cooking the remainder.
• 4.
  Slice the remaining 2 bananas on an angle. Stack the pancakes on a platter and top with slices of honey butter, banana and chopped walnut, if using. Serve with extra honey.