serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 225 g (1½ cups) self-raising flour
- ½ tsp baking powder
- 2 tbsp caster sugar
- 1 ripe banana (medium sized or 1 cup mashed)
- 250 g ricotta cheese
- 185 ml (¾ cup) buttermilk
- 3 eggs, separated
- 2-3 tbsp vegetable oil
- 8 rashers bacon, rind removed
- soft butter and maple syrup, to serve
Instructions
Sift flour and baking powder into a medium mixing bowl, stir in sugar.
In a separate bowl, mash banana, add ricotta cheese, buttermilk and egg yolks and mix until well combined.
Place eggwhites into a clean bowl and, using an electric mixer, beat until firm peaks form.
Stir banana mixture through flour mixture, then gently fold in beaten eggwhite.
Heat a little oil in a non-stick frying pan over medium heat. Working in batches drop ⅓ cup of the batter mix into pan. Cook until golden on both sides. Remove from pan and keep warm. Repeat with remaining batter.
Meanwhile, grill bacon under a hot grill until golden.
Serve warm hotcakes with bacon, butter and maple syrup.
This recipe is from , our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
