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Buttermilk and ricotta flatcakes

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 1/2 cups (225g) plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 2 eggs, separated
  • 1 1/2 cups (375ml) buttermilk
  • 100g fresh ricotta, crumbled
  • Melted butter, for greasing
  • 3 bananas, sliced, to serve
  • Maple syrup, to serve


  • 1
    Sift flour, baking powder, sugar and a pinch of salt into a large bowl.
  • 2
    Combine egg yolks, buttermilk and ricotta in a medium jug. Stir mixture into dry ingredients until just combined.
  • 3
    With an electric beater, beat egg whites in a clean bowl until soft peaks form. Using a large metal spoon, gently fold egg whites into buttermilk batter.
  • 4
    Heat a large non-stick frying pan over a medium heat and lightly grease it with melted butter. Cook flatcakes in batches of four, using 1/4 cup batter per flatcake for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes or until pale golden. Transfer to a plate and keep warm.
  • 5
    Stack 3 flatcakes on each plate, top with sliced banana, drizzle with maple syrup and serve.

Source: taste.com.au


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