Ricotta Pancakes With Coconut Caramel

Ben O'Donoghue

Ingredients:

Serves 4-6

300g Plain flour
100g caster sugar
1tsp baking powder
500ml buter milk or milk
1 egg
4 bananas, sliced in half on a diagonal
4-6 tbsp ricotta cheese
100g butter melted
4-6 egg whites
Coconut Caramel

Method:

Combine the dry ingredients in a large bowl. Make a well and add the egg, then slowly whisk in the buttermilk or milk until you have a smooth batter is achieved.
To make the pancakes its best to use a flat top BBQ or large electric frypan. Heat to a medium heat for one serve.
I use 3/4cup of batter in a bowl, add one tablespoon of ricotta and mix. In a separate bowl whisk one egg white to soft peak and fold into your batter

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