Ingredients
250g (9 oz) ricotta cheese (fresh from the deli is much better than a fridge tub)
125ml (½ cup) milk
2 large eggs, separated
100g ( 3/4 cup) self raising gluten-free flour, sifted
pinch of sea salt
60g (2½ oz) butter, mixed with 1 teaspoon ground cinnamon (if doing sweet version)
5 bananas
3/4 cup caster sugar
250ml cream
250ml marscapone cheese
Fluffy Ricotta pancakes with caramelised bananas
Combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, a pinch of salt and
gently beat to make a smooth batter. In a separate clean bowl, beat the egg whites until you have soft
peaks, then fold them into the ricotta mix.
In a large, heavy-based frying pan, melt a heaped teaspoon of the cinnamon butter and when it begins to foam, add 2 tablespoons of batter to the pan to form each pancake, leaving a little space between
each one. When you can see the bubbles breaking through the top surface of the pancake, turn them
over. Once the pancakes are cooked and golden on both sides, transfer to warm a plate and cover with a tea towel to keep warm while you cook the remainder.
Bananas:
Melt 3 tablespoons of butter in a pan and fry 5 bananas on a med to low heat so they cook right through.
Add caster sugar to a saucepan over low heat, watching it carefully until it starts to melt and turn light brown. Add cream (watch for splattering) and stir quickly to combine and dissolve. This can burn quickly so take off heat as soon as it has combined. If it lumps just keep stirring it over heat until it
combines.
Pile two of the pancakes onto each plate. Top with a banana, caramel sauce and a dollop of marscapone cheese. Makes 10
Note:
These pancakes are not sweetened so they could just as easily be the base of a savoury breakfast
served with bacon and eggs or salmon and eggs.