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Ricotta pancakes with yoghurt, banana & honey
Ricotta pancakes with yoghurt, banana & honey
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Prep Time:
2 minutes
Cook Time:
20 minutes
Total Time:
22 minutes
Indulge in fluffy ricotta pancakes topped with yogurt, banana, and honey for a weekend treat.
Ingredients:
  • 150g self-raising flour
  • 2.50 gm bicarb of soda
  • Pinch of salt
  • 40g caster sugar
  • 125g fresh ricotta
  • 250ml milk
  • 1 egg, beaten
  • 25g unsalted butter, melted
  • 1/2 lemon, rind grated, juiced
  • Oil spray, to fry
  • Sliced bananas, to serve
  • Yoghurt, to serve
  • Honey, to serve
Instructions:
  • Combine the flour, soda, salt, and sugar in a bowl. In a separate bowl, mix the ricotta, milk, egg, melted butter, lemon rind, and juice until smooth. Gradually whisk this into the dry ingredients to create a smooth batter.
  • 1. Preheat a large non-stick frying pan and lightly spray it with oil. Pour 1/3 cup of batter into the pan to make a 12cm pancake. Cook two pancakes simultaneously over medium heat for about 3 minutes until bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes.
  • As you finish cooking the remaining 7 pancakes, keep them warm. Serve them hot with a dollop of yogurt, sliced bananas, and a drizzle of honey.

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