Ingredients
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1 1/2 cups (225g) plain flour
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2 teaspoons baking powder
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2 tablespoons sugar
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2 eggs, separated
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1 1/2 cups (375ml) buttermilk
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100g fresh ricotta, crumbled
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Melted butter, for greasing
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3 bananas, sliced, to serve
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Maple syrup, to serve
Method
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1Sift flour, baking powder, sugar and a pinch of salt into a large bowl.
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2Combine egg yolks, buttermilk and ricotta in a medium jug. Stir mixture into dry ingredients until just combined.
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3With 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.
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4Heat 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.
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5Stack 3 flatcakes on each plate, top with sliced banana, drizzle with maple syrup and serve.
Source: taste.com.au
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