Thick banana, honey & ricotta pancakes

Pancakes stack with white cream and raspberries, and a jar of syrup.

Try these thick banana, honey 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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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Brunch, Dessert, Snack

Servings people

Equipment

We cooked these pancakes on a Le Creuset non-stick frying pan. It worked very well.

Ingredients

1 ½ cups plain flour
1 tsp baking powder
2 bananas
½ cup golden sugar
4 eggs separated
1 cup buttermilk
200 g ricotta

For the topping

extra ricotta
1 punnet fresh raspberries
100 g pistachios chopped
4 tsp honey
butter for frying

Instructions

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!