Try these thick banana and ricotta pancakes that are fluffy on the inside, crispy on the outside cooked with pure butter. Topped with more ricotta, raspberries and pistachio nuts drizzled with extra honey - simply irresistible!
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35 min
Thick Banana, Honey & Ricotta Pancakes
Method
- To make the pancake batter, in a bowl, mash the banana with a fork. Add the egg yolks, sugar, buttermilk and ricotta. Mix well. Fold in the sifted flour and baking powder to combine.
- Whisk the egg whites until stiff peaks form and fold through the banana mixture.
- Over a medium heat, heat a large non-stick frying pan with a little butter. Once the butter has melted, cook 2 tablespoons of the mixture, in batches, for 2-3 minutes each side or until puffed and golden.
- Stack 4-5 pancakes on each plate. Top with extra ricotta, raspberries, pistachios and a drizzle of honey.
- Devour!
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
