Banana Ricotta Pancakes

READY IN: 15mins




  • 1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
  • 2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
  • 3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
  • 4. Dice up bananas.
  • 5. Melt butter in a hot skillet or a hot griddle and smother it all over.
  • 6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.).
  • 7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
  • 8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
  • 9. Cook for a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
  • Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.