Treat the whole family to a tasty breakfast or brunch, with this recipe for ricotta and banana fritters (pancakes), topped with crispy bacon is best served warm with plenty of maple syrup.
Ricotta and Banana Fritters (Pancakes) Recipe
Serves 4 (makes about 12 fritters)
Ingredients:
2 medium ripe bananas, mashed (2/3 cup)
300g fresh ricotta
2 cups self-raising flour
1 cup buttermilk
2 eggs
40g butter, melted and cooled
20g butter, extra
8 rashers bacon, rind removed
1 cup maple syrup
Method:
Combine banana and ricotta in a bowl until smooth. Add flour and stir until combined. Whisk buttermilk, eggs and butter in a jug. Add to banana mixture and stir until well combined.Place extra butter into a small square of calico or paper towel.
Heat a non-stick frying pan over medium heat. Rub fabric or paper towel over hot pan to grease. Pour 1/3 cup of fritter mixture into pan, spreading to 10cm rounds, 2 fritters at a time. Cook for 2 minutes or until bubbles form on top of fritters and base is golden. Turn and cook for 1 minute or until golden and cooked through.
Transfer to a plate and cover to keep warm. Cook remaining batter. Heat a non-stick frying pan over medium heat. When hot, add half the bacon rashers and cook for 3 minutes on each side or until golden or cooked to your liking. Transfer to a plate covered with paper towel.
Cook remaining bacon. Stack 3 fritters (pancakes) onto each serving plate.
Top with bacon and drizzle with maple syrup. Serve.
