Ricotta pancakes with yoghurt, banana & honey
Indulge in fluffy ricotta pancakes topped with creamy yoghurt, sliced banana, and a drizzle of honey. Made with self-raising flour, ricotta cheese, and a hint of lemon zest for a delicious, wholesome breakfast.
- 04 Apr 2024
- Cook time 20 min
- Prep time 2 min
- 4 Servings
- 9 Ingredients
Ricotta pancakes offer a delightful twist on traditional pancakes, incorporating creamy ricotta cheese for added richness and moisture. These pancakes are perfect for a special breakfast or brunch. Topped with yoghurt, banana, and honey, they provide a balanced and delicious meal that everyone will love.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together the self-raising flour, baking soda, salt, and sugar until well combined.
- In another bowl, combine the ricotta cheese, milk, egg, melted butter, and lemon zest. Whisk until the mixture is smooth and fully integrated.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined. Be cautious not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the pancakes to a serving plate and keep them warm while you cook the remaining batter.
- Serve the pancakes warm, topped with a dollop of yogurt, sliced bananas, and a drizzle of honey.
Tips:
- Make sure your ricotta cheese is well-drained to avoid making the batter too runny.
- For a more intense lemon flavor, consider adding a bit of freshly squeezed lemon juice to the batter.
- Use a non-stick pan to avoid pancakes sticking and ensure even cooking.
- Cook pancakes on medium heat to ensure they are cooked through without burning the outsides.
- Keep cooked pancakes warm in an oven set to low heat while you cook the rest of the batch.
Cooking these ricotta pancakes is a rewarding experience that brings a touch of gourmet to your breakfast table. With the added flavors of yoghurt, banana, and honey, these pancakes are not only tasty but also nutritious. Follow the tips for best results and enjoy a delicious meal that is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.12g | 3% |
| Sugar 11g | 11% |
| Fat | |
| Fat 8g | 9% |
| Saturated 3.93g | 13% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 60mg | 11% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 0.67ug | 1% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 210mg | 6% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 1.23mg | 11% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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