Buttermilk and ricotta flatcakes

Method

• 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.