Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all purpose flour ((214 g))
  • 1 tablespoon granulated sugar (46 g) (or maple syrup)
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt ((or less if using salted butter))
  • 1 cup milk (236 ml), any kind ((I use 2%))
  • 3/4 cup ricotta cheese (low fat is fine too)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter (14 g)
  • 1 banana, mashed (optional) (pancakes will be a bit denser but full of banana flavor.)
  • 2 small bananas, 1/2 inch slices
  • 1/2 cup - 3/4 cup maple syrup
  • 2 tablespoon butter
  • 1/4 teaspoon ground cinnamon (optional)

Instruction

  • PREHEAT OVEN TO WARM (160-200F) to keep pancakes warm as you make batches. If using a griddle, PREHEAT it to medium high. (If using a pan, you'll be cooking on medium heat)
  • MIX DRY INGREDIENTS - flour, sugar, baking powder, baking soda, salt - in a larger bowl.
  • MIX WET INGREDIENTS - milk, ricotta, eggs, vanilla, melted butter - in a separate bowl - until well blended. Mix in mashed banana if using.
  • MAKE BATTER: Pour wet mixture into dry mixture and whisk until just combined. A few lumps are good. Don't over mix.
  • MAKE PANCAKES: Heat a skillet or non stick pan to Medium (if not using griddle). Spray pan with oil or melt a tsp butter in pan. Use a 1/4 cup measuring cup to ladle pancakes onto pan. You will have to do this in batches depending on the size of your pan. Cook for about 3 minutes or until bubbles start to appear on surface. Flip over with spatula and cook another 2-3 minutes. Transfer to plate and keep warm in oven. Repeat with remaining batter.
  • MAKE CARAMELIZED BANANAS: While pancakes are cooking, heat butter and syrup on medium until bubbly. Add cinnamon if using. Stir in sliced bananas and warm through for 1 minute. Spoon onto pancakes.