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Ricotta & Buttermilk Pancakes with Caramelized Bananas

Ricotta Buttermilk PancakesMy husband and I love these for breakfast. Regular pancakes are a little too heavy for me, but these are light, airy, moist and delicious. If you don’t have buttermilk, you can use the same amount of regular milk, I just like the extra tanginess of the buttermilk.

If you don’t feel like caramelizing bananas, a berry compote, pears poached in simple syrup, even a warmed can of tinned peaches are all delicious accompaniments, as are fresh strawberries or blueberries, or the old stand-by, maple syrup. I just love caramelized bananas.

    Recipe
    (serves 2)

Caramelized Bananas
2 tsp unsalted butter
1 banana, cut into slices on the diagonal
2 tsp packed brown sugar
2 tbsp rum (preferably dark)
2 tsp water
Dash nutmeg
Dash cinnamon

Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, shaking skillet for approximately 1 minute. Remove skillet from heat and sprinkle brown sugar around banana, and add rum to the pan (careful around an open flame or you’ll get a mini lesson in flambé. Return skillet to heat and continue to sauté, shaking occasionally, until sugar begins to melt, about 30 seconds.

Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes. Keep warm over low heat.

Pancakes
160 g (? C) Ricotta
90 ml (? C) Buttermilk
2 Eggs (Separated)
62 g (½ C) Plain Flour
½ tsp Baking Powder
Pinch of Salt
2 tbsp Butter for cooking
Icing Sugar (For Dusting)

Sift flour, baking powder and salt into a bowl whisk to combine. In a separate mixing bowl, whisk ricotta, milk and egg yolks until combined.

Make a well in the center of the flour mixture, add to the ricotta mixture and mix until just combined.

Place egg whites in a clean dry bowl and beat until stiff peaks form.

Whisk 1/3 of the egg whites into the pancake batter to lighten it, then fold through the remaining egg whites.

Lightly grease a large non-stick frying pan with a portion of the butter and drop 2 tablespoons of batter per pancake into the pan. Allow the pancakes plenty of room in the pan so you don’t have issues flipping them. I usually do two at a time, three if I’m using a bigger pan.

Cook over a low to medium heat for 2 minutes, or until pancakes are golden brown, flip and cook the other side until golden and cooked through.

Transfer to a plate, top with caramelized bananas and serve.

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This entry was posted on Tuesday, June 17th, 2008 at 12:54 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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