Ricotta Hotcakes With Banana and Coconut |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Delicious for breakfast or brunch - whenever you feel you need a treat, need to impress or need to be nice! Ingredients:
2 eggs |
250 g ricotta cheese |
65 ml milk |
125 ml natural yoghurt |
65 ml vegetable oil |
2 tablespoons sugar |
180 g self-raising flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
5 small bananas, peeled and sliced crossways |
200 ml coconut cream |
80 g palm sugar, dissolved in 3 tblsp hot water to make a syrup (maple syrup may be an easier substitute) |
Directions:
1. Beat the eggs and the ricotta.
2. Add the milk, yoghurt, oil and sugar.
3. Add the sifted flour, baking powder and salt.
4. Stir until just combined.
5. Fry the hotcakes by spooning a ladle of mixture onto an oiled, hot frying pan or griddle, in 12cm rounds.
6. When bubbles appear on top and the underside is brown, turn over with a spatula.
7. Once cooked, keep warm to serve.
8. This mixture should make about 15 hotcakes.
9. Place one hotcake on each plate, top with half a banana, place a second hotcake on top of each stack and spoon over a little coconut cream.
10. Drizzle the top with a little palm sugar syrup or maple syrup.
11. Serve immediately.
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