When you purchase 3kg of fresh ricotta half price and only have three days to use it you make all things ricotta and these pancakes were just one of the things I made this weekend. I had to end up freezing 1kg as I was all “ricotted” out.
They are light and fluffy and the banana and honey go perfectly with thing in a stack.
1 Cup Fresh Ricotta (250gm)
4 Tbs Sugar
2 Cups Milk
2 Cups Self Raising Flour
2 Tsp Bicarbonate Soda
Butter, for cooking
Banana and honey to serve
LETS PUT IT ALL TOGETHER
- Place all the batter ingredients into the bowl of a food processor or blender and process until smooth.
- Place a large non stick frypan over a medium high heat. Add a little butter, once melted and hot and four dollops of the batter (or how many can fit in your frypan). Cook for about 2 minutes before flipping to cook on the other side until the bounce back when touched.
- Repeat until all the desired amount are cooked. Leftover batter can be stored in the fridge for 2 days.
Layer with banana and top with a drizzle of honey.
Makes about 10 pancakes 5cm in diameter.