Ricotta Pancakes With Coconut Caramel
Ben O'DonoghueIngredients:
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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