Ricotta pancakes with bananas and crunchy granola

Method

1. Make the granola first: preheat the oven to 170C/gas 3.

2. Line 2 baking trays with baking parchment.

3. Combine the sugar and water in a pan and heat gently until the sugar has dissolved completely. Increase the heat to simmering and simmer for 3 minutes. Add the vanilla extract and salt.

4. In a large mixing bowl, combine the oats, nuts, and syrup mixture. Stir until thoroughly mixed.

5. Spread the granola onto the baking trays and bake for 45 minutes to 1 hour until golden and crunchy. Remove and allow to cool. When granola has cooled completely, store in an airtight container.

6. For the banana syrup: melt the butter in a sauté pan or frying pan over a medium heat. Add the bananas and cook, stirring, for about 2 minutes. Add the maple syrup and cook for about 1 minute, or until the syrup is hot and slightly thickened. Remove from the heat and reserve.

7. For the ricotta pancakes: sift the flour, baking powder, sugar, and salt together.

8. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry.

9. Beat the egg yolks, milk, and ricotta together in a large bowl until smooth. Add the dry ingredients and mix gently with a large spoon.

10. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites.

11. Heat a non-stick frying pan over a medium heat until hot. Grease with butter or vegetable oil.

12. Pour 2 tablespoons batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over. Cook on the other side for 2 minutes, or until golden brown.

13. Serve immediately topped with the banana syrup and granola.

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Ingredients

For the granola

300g demerara sugar
150ml water
4 tsp vanilla extract
1 tsp Salt
800g rolled oats
250g pecans, walnuts and flaked almonds, chopped

For the banana syrup

2 tbsp unsalted Butter
2 bananas, thinly sliced
200ml maple syrup

For the ricotta pancakes

500g plain flour
2 tsp Baking powder
50g caster sugar
1/2 tsp Salt
2 large Eggs, separated
500ml Milk
150g Ricotta cheese, crumbled
Butter, or vegetable oil

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