Ricotta Pancakes with Bananas and Crunchy Granola

Paul Bloxham's light fluffy pancakes are served with scrumptious banana maple syrup and crisp nutty granola
By Paul Bloxham
Ricotta Pancakes with Bananas and Crunchy Granola
  • Rating:
  • Serves: 4-8
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the granola

  • 300 g demerara sugar
  • 150 ml water
  • 4 tsp vanilla extract
  • 1 tsp salt
  • 800 g rolled oats
  • 250 g pecans, walnuts and blanched flaked almonds, chopped

For the banana syrup

  • 2 tbsp unsalted butter
  • 2 bananas
  • 200 ml maple syrup

For the ricotta pancakes

  • 500 g plain flour
  • 2 tsp baking powder
  • 50 g caster sugar
  • 1/2 tsp salt
  • 2 large eggs, separated
  • 500 ml milk
  • 150 g ricotta cheese, crumbled
  • butter, or vegetable oil

Method

1. Make the granola first: preheat the oven to 170C/gas 3.

2. Line 2 baking trays with baking parchment.

3. Combine the sugar and water in a pan and heat gently until the sugar has dissolved completely. Increase the heat to simmering and simmer for 3 minutes. Add the vanilla extract and salt.

4. In a large mixing bowl, combine the oats, nuts, and syrup mixture. Stir until thoroughly mixed.

5. Spread the granola onto the baking trays and bake for 45 minutes to 1 hour until golden and crunchy. Remove and allow to cool. When granola has cooled completely, store in an airtight container.

6. For the banana syrup: melt the butter in a sauté pan or frying pan over a medium heat. Add the bananas and cook, stirring, for about 2 minutes. Add the maple syrup and cook for about 1 minute, or until the syrup is hot and slightly thickened. Remove from the heat and reserve.

7. For the ricotta pancakes: sift the flour, baking powder, sugar, and salt together.

8. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry.

9. Beat the egg yolks, milk, and ricotta together in a large bowl until smooth. Add the dry ingredients and mix gently with a large spoon.

10. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites.

11. Heat a non-stick frying pan over a medium heat until hot. Grease with butter or vegetable oil.

12. Pour 2 tablespoons batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over. Cook on the other side for 2 minutes, or until golden brown.

13. Serve immediately topped with the banana syrup and granola.

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