Ricotta flapjacks in honeycomb butter

1. In a bowl, combine the egg with the milk, flour, ricotta and bicarbonate of soda and whisk until incorporated.
2. Place a nonstick pan over a medium to high heat and grease with a little sunflower oil. Ladle the flapjack mixture into the pan and cook until tiny bubbles appear on the surface.
3. When golden and firm, flip to cook the other side. In a bowl, crush the chocolate bar and microwave with butter until melted.
4. Spoon the honeycomb butter over a pile of soft ricotta flapjacks and serve warm.
5. To make honeycomb butter, crush 100g of honeycomb with a rolling pin (you could also use a Crunchie bar) and mix with 250 g softened, unsalted butter. Add 2 T of honey if you like it to be sweeter.

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