Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream Recipe

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Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream
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Ingredients
19
Count
Nutrition
619
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  2. Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  3. Serve warm over pancakes.
  4. Can be prepared the night before, then heated in the microwave until warm.
  5. Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  6. Beat with a whisk until well combined.
  7. Refrigerate until ready to serve.
  8. Can be prepared the night before.
  9. Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  10. Place buttermilk in a 2-cup glass-measuring cup and add butter.
  11. Microwave on high for 2 minutes, until butter melts.
  12. Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  13. Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  14. Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  15. Batter can be prepared to this stage, the night before.
  16. Beat egg whites in a clean dry bowl until stiff.
  17. Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  18. Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  19. For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  20. Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  21. When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  22. When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  23. To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 619.28 Kcal (2593 kJ)
Calories from fat 262.75 Kcal
% Daily Value*
Total Fat 29.19g 45%
Cholesterol 38.71mg 13%
Sodium 875.97mg 36%
Potassium 672.22mg 14%
Total Carbs 78.24g 26%
Sugars 41.94g 168%
Dietary Fiber 5.21g 21%
Protein 13.97g 28%
Vitamin C 6.6mg 11%
Iron 2.4mg 13%
Calcium 344mg 34%
Amount Per 100 g
Calories 219.93 Kcal (921 kJ)
Calories from fat 93.31 Kcal
% Daily Value*
Total Fat 10.37g 45%
Cholesterol 13.75mg 13%
Sodium 311.08mg 36%
Potassium 238.73mg 14%
Total Carbs 27.79g 26%
Sugars 14.89g 168%
Dietary Fiber 1.85g 21%
Protein 4.96g 28%
Vitamin C 2.3mg 11%
Iron 0.9mg 13%
Calcium 122.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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