Honeycomb toffee, honey, and salt add a sweet, crunchy bite to the butter that tops these ricotta hotcakes studded with fresh banana. Using an electric griddle helps maintain an even temperature over the cooking time, resulting in fluffy, moist pancakes.
HONEYCOMB BUTTER
1 cup honeycomb toffee pieces
1/2 cup unsalted butter (4 ounce), softened
1 tablespoon honey
1/4 teaspoon kosher salt
HOTCAKES
1 2/3 cups whole-milk ricotta cheese (about 13 3/4 ounces) (such as Galbani)
1 cup whole milk
5 large eggs, separated
1 1/4 cups all-purpose flour (about 5 3/8 ounces)
1 1/4 teaspoon baking powder
1 teaspoon kosher salt
Unsalted butter, for greasing griddle
2 large bananas, sliced
1 cup crushed honeycomb toffee
Process toffee pieces in a food processor until very finely ground, about 30 seconds. Add butter, honey, and salt. Process until blended, about 30 seconds. Transfer butter mixture to a large sheet of plastic wrap, and roll into a 5-inch-long, about 1 1/2-inch-wide log. Chill at least 2 hours or up to 2 weeks.
Whisk together ricotta, milk, and egg yolks in a medium bowl. Sift together flour, baking powder, and salt in a large bowl. Whisk ricotta mixture into flour mixture until combined. Beat egg whites at medium speed with a mixer until stiff peaks form, about 3 minutes. Fold beaten egg whites into ricotta mixture in 2 batches until just combined.
Heat an electric griddle to 375°F or a large stainless steel skillet over medium-low. Lightly grease with butter. Working in batches, spoon 1/3 cup batter per pancake onto griddle. Cook until tops are speckled with bubbles and sides look set, 5 to 6 minutes. Flip and cook until golden brown, 5 to 6 minutes; remove pancakes. Wipe griddle; repeat with remaining batter.
To serve, divide hotcakes into 4 stacks; top each stack of hotcakes with 1/2 cup banana slices, 2 honeycomb butter slices, and 1/4 cup crushed honeycomb toffee.
