Link: http://aww.ninemsn.com.au/article.aspx?id=39754

Great hotcake recipe from the Womans' Weekly online site

Follow up:

Serving size: Serves 6

 METHOD

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble the other ingredients. 
Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter. Dust with icing sugar.

Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.
Store any leftover honeycomb butter in the freezer, it's great on toast.