Simple Banana Ricotta Pancakes Recipe
Light, fluffy ricotta pancakes, topped with freshly sliced bananas, then drizzled with homemade salted caramel sauce. This is one breakfast that you won’t forget in a hurry.
Servings: 12 pancakes
Calories: 200kcal
Equipment
- Large Frying Pan
Ingredients
Ricotta Pancakes
- 250 g ricotta
- 300 ml whole milk
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 300 g plain flour (all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 30 g unsalted butter
Salted Caramel Sauce
- Salted Caramel Sauce
To serve
- 2 bananas sliced, just before serving
- 35 g dessicated coconut (toasted in a dry frypan)
Instructions
Ricotta pancake
- Add ricotta, milk, yolks and vanilla extract and mix. In a medium bowl, add the ricotta, milk, egg yolks and vanilla extract and mix with a whisk until combined. Sift in the flour, baking soda, baking powder and salt and mix until just combined.
- Sift in dry ingredients and mix in. Sift in the flour, baking soda, baking powder and salt and whisk until just combined.
- Whisk egg whites. In a separate bowl, whisk the egg whites using hand-held electric beaters, until stiff peaks form. (Do this by hand with a whisk if you would prefer).
- Add eggs whites to the batter. Add ¼ of the eggs whites to the batter and fold in gently. This loosens up the batter. Then add the remaining egg whites and fold through until just combined.
- Heat a skillet and fry pancakes. Heat a large frying pan (or a crêpes pan like I use) over medium heat. Melt, small knobs of butter in the pan, just enough to coat the surface. Use a ⅓ cup measure to pour the batter into the pan. Cook pancakes until bubbles start to pop through the batter and the underneath is golden brown (approx 3-4 mins). Now flip and cook the other side for 2-3 mins. Repeat with the remaining batter.
Salted caramel sauce
- Please refer to my delicious Salted Caramel SaucePrior to serving, microwave caramel sauce for 15 seconds and then stir. Repeat this process until the sauce is warmed through and runny.
To serve
- Serve pancakes warm with a freshly sliced banana, drizzle of caramel sauce and a sprinkle of desiccated coconut. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store Ricotta Banana Pancakes in an airtight container in the fridge for up to 3 days.
To freeze: Cook all your pancakes and wait for them to cool fully. Place a square of baking paper in between each pancake and store in a freezer safe container. Freeze for up to 3 months. To de-frost, place pancakes on a baking tray in a pre-heated oven for 7-10 minutes until warm through.
Tip 1: Whisk the egg whites correctly. Make sure that the bowl you whisk them in is clean and dry. Then whisk them until stiff peaks form. By doing this you'll maximise your chances for fluffy pancakes!
Tip 2: Fold in the egg whites in two parts. By adding in a small amount of egg white into the batter first you are loosening up the batter which makes folding in the remaining eggs whites gently that little bit easier.
Tip 3: Use a measuring cup to pour the batter. This helps with an even pour every time to give you that picture perfect stack.
Tip 4: Be patient when cooking. The best temp to cook sits at medium-low. You want to ensure the temperature isn't too high as you'll risk burning the outside whilst the inside won't cook properly and you'll have runny batter when you cut into it. Not ideal!
Nutrition
Serving: 12g | Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 277mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg