Remembered as the ‘Godfather of avocado toast’ and survived by his eponymous Notting Hill restaurant in London, Bill Granger changed the way we ate brunch, and his airy ricotta pancakes slathered in honeycomb butter are a fabulous way to honour him this coming Shrove Tuesday (4th March).

INGREDIENTS
For the pancakes
320g fresh ricotta,
drained, crumbled
180ml milk
4 large eggs, room temperature, separated
150g plain flour
1 tsp baking powder
Unsalted butter, to cook
2 bananas, sliced lengthways, to serve (swap for another fruit if you like)
Whipped cream (optional) and runny honey, to serve

For the honeycomb butter
250g unsalted butter, softened
60g honeycomb, finely crushed
2 tbsp runny honey

  1. For the honeycomb butter, place all ingredients into a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for two hours.
  2. Place the ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place egg whites in a clean, dry bowl and whisk to stiff peaks. In two batches, fold egg whites through the ricotta mixture using a large metal spoon.
  3. Lightly grease a large non-stick frying pan with a small portion of butter. Working in batches (don’t cook more than 2 to 3 pancakes per batch), add ¼ cup of batter to the pan. Cook over medium-low heat for 2 to 3 minutes on each side until golden. Transfer to a plate and keep warm. Repeat the process until you have 16 pancakes total.
  4. To assemble, stack pancakes on top of each other, layering with slices of honeycomb butter and banana (or your choice of fruit) as you go. Serve topped with whipped cream (if using) and honey drizzled over.