Sometimes you just need breakfast to be special. These pancakes are perfect for those moments. I call them my Banoffee Pie Pancakes because of the classic mix of flavours.
They are perfect for using up a few old bananas and for a lower calorie option you can always ditch the syrup and sprinkle them with a little cinnamon instead. While they are best served straight from the pan – and frankly if you can get a whole batch to the table without ‘testing’ at least one you are a better person than me – I do make these ahead and warm them. Just keep them in the fridge and warm in a pan or microwave for less than one minute
My kids love a pancake breakfast but the usual shop-bought variety are so often laden with sugar and not very filling. The addition of ricotta to these makes them far more filling and the banana is at least a nod towards a healthy start. They are also naturally sweet enough thanks to the banana to eat plain.
This makes enough for four hungry adults (or eight kids!) and costs around £2 without additional toppings, so 50p an adult portion for a very indulgent and filling breakfast or brunch.
Banoffee Pie Pancakes
Ingredients
- 250grams full-fat ricotta cheese
- 125ml milk
- 2 large eggs (separated)
- 100 grams plain flour
- 1 tsp baking powder
- 2-3 bananas, sliced into approx. one centimetre thickness
- to serve – maple syrup and Skyr or Greek yoghurt
Directions
- Step 1 1. Mix the ricotta, milk and egg yolks in a bowl and mix well to combine.
- Step 2 2. Whisk in the flour and baking powder to make a smooth batter.
- Step 3 3. Beat the egg whites until they become foamy and fold them into the ricotta mixture.
- Step 4 4. In a large frying pan heat a little oil, when hot drop in a tablespoon of the batter and slightly spread with the back of the spoon Heat the oil in a large frying pan and drop in heaped dessertspoons of batter. Place a few slices of banana on top. Cook on a low heat
- Step 5 5. After a minute or two the base should be golden, flip them over and cook for another minute until golden and then flip them over and cook the other side.
- Step 6 6. Keep the cooked pancakes warm in a low oven. Drizzle with syrup and a dollop of skyre or yoghurt.
