Weekend banana pancakes
Light, fluffy and incredibly moreish, these beautiful ricotta and banana pancakes are perfect for a lazy weekend breakfast.
- 10 mins cooking
- Makes 8
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Ingredients
Weekend banana pancakes
- 1 cup self-raising flour
- 1 tablespoon caster sugar
- 1 cup buttermilk
- 1/2 cup low-fat ricotta cheese
- 1 egg
- 1 large banana, peeled, chopped
- honey, to serve
- 1 extra banana, sliced, to serve
Cheat's berry ice-cream
- 2冰冻的香蕉,切片
- 1 cup frozen mixed berries
- 200 gram frozen plain low-fat yoghurt
Method
Weekend banana pancakes
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1Sift flour into a bowl. Stir in sugar. In a jug, whisk buttermilk, ricotta and egg together.
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2Make a well in the centre of dry ingredients. Gradually whisk in buttermilk mixture until smooth. Fold in banana. Set aside 15 minutes.
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3Heat a large, non-stick flying pan on medium. Spray with oil (keep away from any gas flame).
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4Working in 2 batches, pour 1/4 cupfuls batter into pan. Cook 2-3 minutes, until bubbles appear on surface and break. Tum and cook 1~2 minutes, until cooked through and golden.
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5To make cheat's berry ice-cream; in a blender, combine banana, berries and yoghurt. Blend until smooth. Serve straight away or transfer to a loaf pan, cover and freeze for later use.
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6Serve pancakes with extra sliced banana, a drizzle of honey and berry ice-cream.
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