Breakfast for dessert—why not?! Whenever you decide to serve Ricotta-Banana Pancakes, you can make these tasty pancakes even better by adding a sprinkle of cinnamon or nutmeg, or a handful of chopped nuts.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk ricotta
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 small ripe banana, mashed
Caramel sauce, optional
Sliced banana, optional
How to Make It
Preheat oven to 200ºF. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.
Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.
Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.
The recipe worked well--I loved how the ricotta helped the pancake hang together--but the whole milk ricotta made it a lot richer than I generally like my pancakes (even with using canola oil instead of butter and reducing the sugar). On another try, I'd probably use low-fat ricotta.