Ricotta pancakes with yoghurt, banana & honey
Ricotta pancakes are a creamy, fluffy breakfast option enhanced with lemon zest. Topped with yogurt, banana, and honey, they create a delightful balance of flavours.
Cook time 20 min
Prep time 2 min
Ingredients:
1 cup self-raising flour1 tsp baking soda
1 dash salt
2 tbsp sugar
1/2 cup ricotta cheese
1 cup milk (1% fat)
1 egg
1 tbsp butter
2 tbsp lemon zest
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.
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.
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.
Ricotta pancakes with yoghurt, banana & honey FAQ:
Cook the pancakes for about 2-3 minutes on the first side, until bubbles form and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
The pancakes are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean. The surface should be bubbly and edges set before flipping.
Yes, you can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them, separated by parchment paper, for up to 2 months.
You can substitute cottage cheese, mascarpone, or cream cheese for ricotta. If using cottage cheese, blend it for a smoother texture.
A non-stick skillet or griddle that is around 10-12 inches in diameter is ideal. This allows enough space for multiple pancakes without overcrowding.
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.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 11g
Carbohydrates 40g
Fiber 1.12g
Sugar 11g
Fat 8g
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