4 serves
3 tipsRicotta and Banana Pancakes
Method
Make the pancakes
- 1Place the ricotta into a bowl. Break the banana on top and mash until smooth. Add the egg, sugar, flour, cinnamon, nutmeg and and mash until well combined.
- 2Heat a large, non-stick frying pan over high heat, then add the some of the butter.
- 3Add 1/4 cups of the batter to the pan. Spread evenly. Cook for about 2-3 minutes, or until bubbles appear on the surface.
- 4Carefully turn over and cook for a further 30 seconds or until golden brown underneath. Repeat with the remaining batter.
- 5Serve with strawberries, honey and dust with icing sugar.
...And that's it, enjoy!
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Ingredients
For the pancakes
120 g fresh ricotta
2 ripe bananas
1 tbsp brown sugar
1 egg
1/4 cups self-raising flour
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
40 g butter (chopped)
Strawberries, Honey and Icing Sugar mixture (to serve)
Shopping list for this recipe
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The riper the banana, the sweeter and more aromatic your pancakes will be.
Mash the bananas thoroughly for even distribution—or leave slightly chunky for pockets of banana.
