1. Beat together butter and Condensed milk....then fold in the chopped up Violet Crumble Bar.
2. Roll butter mixture in greaseproof paper to form a log, refrigerate until firm.
3. Sift the flour and bicarbonate of soda into a bowl and add combined egg yolks, vanilla, extra condensed milk and water and mix until smooth. Fold in the ricotta cheese, then stiffly beaten egg whites.
4. Heat the fry pan and lightly grease with butter. Spoon 1/4 cup pancake mixture into pan. When bubbles appear on the surface, turn over and cook the other side, repeat with remaining mixture. (Note: if batter thickens on standing, add a bit more water).
5. Slice honeycomb butter, place on top of hot pancakes. If desired, serve pancakes with sliced banana and cream........or a dash of orange juice and sugar.
This recipe makes 10 pancakes.
