Pancakes are a favourite treat in our home. The addition of ricotta to the pancake recipe adds a luxurious creaminess to the batter without really altering the flavour of the pancake. The end result isn’t a typical fluffy, cakey, pancake, but more of a creamy dutch style pancake.
Dress them up with your favourite toppings; we love caramelised bananas and maple syrup.
- 1 cup ricotta cheese
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 1 & 1/2 tablespoons sugar
- Pinch of salt
- 3/4 cup milk
- 2 eggs, separated into yolks and whites
- 1/2 teaspoon vanilla
- Butter, for the pan
- Whisk together flour, baking powder, sugar, and salt in a bowl.
- In a separate mixing bowl, combine ricotta, milk, egg yolks, and vanilla. Try to leave some chunks of ricotta in the mix.
- Slowly add the dry ingredients to the ricotta and milk mixture, whisking gently until combined.
- Beat the egg whites until stiff peaks form (use either an electric hand mixer or stand mixer).
- Gradually fold the egg whites into the pancake batter.
- Heat a pan over medium-high heat.
- Melt a small knob of butter in the pan to coat the surface.
- Pour the batter onto the hot pan and cook the pancakes for about 1 or 2 minutes, until the base is golden and a few bubbles popping through the pancakes become visible. Flip the pancakes and cook another 1 to 2 minutes, until golden. Repeat with the remaining pancake batter.
- In the meantime, peel two ripe bananas and cut them into half lengthways and half again.
- In a separate pan, add a knob of butter and cook the bananas on both sides until caramelised and gooey, but not falling apart.
- To serve, stack about 2 or 3 pancakes; top with pieces of caramelised banana; sprinkle with icing sugar and drizzle with maple syrup or honey.