Beat softened butter with honey and crushed honeycomb until combined. Scrape onto cling film, roll into a log, refrigerate 20 minutes.

Whisk ricotta, milk, egg yolks and vanilla in a large bowl.

Sift flour, baking powder and salt into the bowl. Fold through.

In another bowl whisk egg whites to stiff peaks. Fold into batter in two batches. Keep as much air as you can.

Heat a heavy frypan over medium-low. Melt a little butter. Drop heaped tablespoons of batter, 3 per pancake. Cook 90 seconds each side until golden and just cooked through.

Serve hotcakes stacked with sliced banana, thick slices of honeycomb butter, and extra maple syrup.