Yogurt hotcakes with bananas and honeycomb butter

Ainsley Harriotts sweet moreish breakfast pancakes go perfectly with banana and honey
By Ainsley Harriott
Yogurt hotcakes with bananas and honeycomb butter
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 1hr chilling
  • Effort: easy


  • 150 g yogurt, such as Onken Natural Set Yogurt
  • 4 tbsp milk
  • 2 eggs, separated
  • 75 g plain flour
  • 1/2 tsp baking powder
  • 25 g unsalted butter
  • 4 bananas
  • icing sugar, to dust

For the honeycomb butter

  • 100 g butter, softened
  • 50 g honeycomb
  • 1 tbsp clear honey

Tips and Suggestions

This batter can be happily stored for up to 24 hours, covered with cling film in the fridge.


1. To make the honeycomb butter: place the butter, honeycomb and honey in a bowl and mash until just combined with a fork. Using a white spatula, transfer on to a sheet of non-stick baking parchment, shape into a roll about 4cm thick and wrap up tightly. Chill for at least 1 hour until firm.

2. For the hotcakes: place the yogurt in a large bowl and beat in the milk and egg yolks until smooth. Sift the flour, a pinch of salt and the baking powder into a separate bowl and then fold into the yogurt mixture until just combined. Place the egg whites in a clean dry bowl and beat until stiff peaks form. Using a large metal spoon, fold half into the yogurt mixture to loosen the mix and then fold in the remaining half until just combined.

3. Heat a large non-stick frying pan. Add a knob of the butter and drop large spoonfuls of the batter into the pan dont try to cook more than three in one batch. Cook over a low to medium heat for 2 minutes or until golden and bubbles have started to come up through the batter, then turn over and cook for another minute or so until puffed up and golden. Loosely wrap in a clean tea towel while you finish cooking the remainder.

4. Peel and slice the bananas. Stack three hotcakes interwoven with banana slices on each warmed plate, then top with a couple of slices of honeycomb butter. Dust with icing sugar, add a spoonful of yogurt on the top and serve at once.

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