Crunchie Butter

1. To make the crunchie butter, finely chop your crunchie, chocolate and all, until nice and fine.
2. Add the Crunchie crumbs to the soft butter, along with the honey, and mix well.

Pancakes

1. Separate the eggs into two very clean and dry mixing bowls. To the egg yolks add the ricotta and milk and mix until well combined. In another bowl sieve in the flour and baking powder. Pour the egg yolk ricotta mixture into the bowl and mix until just combined.
2. Clean and dry the whisk well, then whisk up the egg whites until they form stiff peaks. Spoon half the whipped whites into the batter, then gently fold the mixtures together with a spatula. Repeat with the remaining egg whites.
3. Melt a small knob of butter into a non-stick pan on medium heat. Spoon the batter into the pan in rough circles. Cook the pancakes for about 1 ½ -2 minutes per side, or until they start to set and turn golden brown on the bottom.
4. Stack the pancakes up and serve slathered in crunchie butter.