I picked up a bunch of very ripe bananas on special at Choku Bai Jo recently. I figured they were a snap. I had some leftover honey ricotta from my apricot cupcakes that I thought would be a delicious topping for banana pancakes, so it was a match made in heaven really. For a little extra texture and flavour I sprinkled them with cinnamon sugar. If you want to drop the sugar and just sprinkle them with cinnamon that would work too.
Serves 2-3 for breakfast
|2||bananas (approximately 1 cup when mashed)|
|1||free range egg|
|1 1/2||cups||self-raising flour|
|2||teaspoons||raw sugar (optional)|
Place the ricotta in a food processor or similar and blend till smooth. Add the honey and blend till combined. Set aside in the fridge.
Peel the bananas and mash them in bowl. Beat in the egg and milk.
Place the flour in a larger bowl. Make a well in the centre, add some of the wet mixture and gradually mix in some of the flour from around the well. As the mixture in the well thickens, add more of the wet ingredients and mix until the dry ingredients are fully incorporated.
Melt a little butter in a frying pan over a medium-high heat. Pour a portion of pancake batter into the hot pan and cook until bubbles rise to the surface of the pancake. Flip the pancake and cook till golden. I make my pancakes a little smaller than a saucer so I can serve them in a stack. I think these would make a lovely afternoon tea though, in bite size.
Serve pancakes warm with a dollop of honey ricotta and a sprinkling of cinnamon and, if using, sugar.