Banana and ricotta pancakes

Method

1. Put the egg yolks, ricotta cheese and milk in a large mixing bowl and stir to combine.

2. In a separate bowl, sieve in the flour, baking powder and salt. Beat in the ricotta cheese mixture and make a batter.

3. Whisk the egg whites until they resemble soft peaks and gradually fold them into the batter.

4. To cook the pancakes, heat a pan with a little oil and add a ladleful of batter, depending on the size of the pan. The pancake should be around 0.25cm in depth. Tip the pan so that the pancake makes an even layer, and cook for 1-2 minutes. Flip and brown the other side. Pile up on the side and keep warm.

5. Serve the pancakes warm, with sliced bananas and top with a dollop of natural yogurt. Finish with a sprinkle of ground cinnamon.

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Ingredients

3 large Eggs, separated
300g Ricotta cheese
190ml Milk
255g plain flour
1 tsp Baking powder
pinch Salt
50g Sugar
35g Butter
6 bananas
natural yogurt, to serve
ground cinnamon

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