Ricotta Hotcakes with Banana and Honey

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Original recipe from Taste.com.au, however I tweaked it slightly.

Ingredients:

  • 1 cup self-raising flour
  • 1 teaspoon bicarb of soda
  • Pinch of salt
  • 2 tablespoons sugar
  • 130g fresh ricotta
  • 1 cup milk
  • 1 egg, beaten
  • 25g unsalted butter, melted
  • 1/2 a lemon rind, grated
  • Olive oil
  • Sliced bananas and honey, to serve

Method:

1. Sift the flour, bicarb and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, milk, egg, melted butter, and lemon rind, beating well until smooth. Gradually whisk this into the dry ingredients to form a smooth batter.

2. Heat oil in a non-stick frying pan and pour in batter to form hotcakes. Cook over medium heat until bubbles appear over the surface and then flip over and cook until both sides are golden brown.

3. Serve hot with banana slices and a drizzle of honey.

 

Overall:

These hotcakes were so good that the banana and honey were not really needed. Each hotcake was soft and fluffy with slightly crispy edges. The fresh ricotta gave some subtle creaminess and the lemon rind added some zesty freshness. Another quick and easy recipe.

 

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