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:

  1. 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.
  2. To make the pancakes its best to use a flat top BBQ or large electric frypan. Heat to a medium heat for one serve.
  3. 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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