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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 1 |
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Breakfast for dessert—why not?! Whenever you decide to serve Ricotta-Banana Pancakes, you can make these tasty pancakes even better by adding a sprinkle of cinnamon or nutmeg, or a handful of chopped nuts. Ingredients:
1 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup whole-milk ricotta |
1 large egg |
1/2 cup milk |
2 tablespoons unsalted butter, melted and cooled |
1 teaspoon vanilla extract |
1 small ripe banana, mashed |
caramel sauce, optional |
sliced banana, optional |
Directions:
1. Preheat oven to 200ºF. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.
2. Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.
3. Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.
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