Banana and ricotta hot cakes

Summary

Banana and ricotta hot cakes are the breakfast treat you never knew you needed! These fluffy, light, and delicious hot cakes are a unique twist on the regular pancake. Perfect for those mornings when you want something a little special. Read on for an easy, step-by-step guide on how to whip up these delightful cakes!

Ingredients:

• Bananas: 2 medium-sized
  (approx. 180 grams each)
• Ricotta cheese: 1 cup
  (approx. 250 grams)
• Eggs: 2 large
• Vanilla extract: 1 tsp
  (approx. 5 ml)
• All-purpose flour: 1 cup
  (approx. 120 grams)
• Baking powder: 1 tsp
  (approx. 5 grams)
• Salt: a pinch
• Milk: ½ cup
  (approx. 120 ml)
• Butter: for greasing
  (approx. 10 grams per hot cake)

Time:
Preparation: 15 minutes
Cooking: 20 minutes

Serves:

Serves 2.

Nutritional Facts (Per Serving):

• Calories: 500
• Protein: 18 grams
• Carbohydrates: 60 grams
• Fat: 20 grams
• Fiber: 4 grams
• Sugars: 15 grams

How to Make Banana and Ricotta Hot Cakes:

1. Start by peeling and mashing the bananas in a large bowl.
2. Add the ricotta cheese to the bananas and mix until combined.
3. Crack the eggs into the banana and ricotta mixture, then stir well.
4. Add the vanilla extract and mix again.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, stirring to avoid lumps.
7. Pour in the milk slowly, ensuring the batter maintains a pourable consistency.
8. Preheat a skillet over medium heat and lightly grease with butter.
9. Once the skillet is hot, pour ¼ cup of batter to form each hot cake.
10. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes.
11. Repeat with the remaining batter, greasing the skillet as needed.

Tips:

1. Ensure your skillet is not too hot to prevent the Banana and ricotta hot cakes from burning.
2. You can add a sprinkle of cinnamon or nutmeg to the batter for an extra kick.
3. If your batter is too thick, you can add a splash more milk to reach the desired consistency.
4. Make sure to serve the hot cakes immediately for the best taste and texture.

Serving Suggestions:

• Serve your Banana and ricotta hot cakes with a drizzle of pure maple syrup or honey.
• Add a side of fresh berries or sliced fruit for a refreshing complement.
• A dollop of yogurt or a sprinkle of granola can add a crunch and tang to the soft and fluffy hot cakes.
• If you’re in the mood for something savory, try serving them with a side of crispy bacon or sausages (non-pork options, of course).

Remember, the Banana and ricotta hot cakes recipe is versatile and can be tailored to suit your taste. Dive into the delightful world of these hot cakes and enjoy every bite! Whether you’re gearing up for a workout at AH7 or just in the mood for something delicious, this is the breakfast treat for you.

Banana and ricotta hot cakes

Banana and ricotta hot cakes are the breakfast treat you never knew you needed! These fluffy, light, and delicious hot cakes are a unique twist on the regular pancake. Perfect for those mornings when you want something a little special. Read on for an easy, step-by-step guide on how to whip up these delightful cakes!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Banana and ricotta hot cakes

Amount per Serving

Calories

500

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

60

g

20

%

Fiber

 

4

g

17

%

Sugar

 

15

g

17

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Bananas: 2 medium-sized
• _approx. 180 grams each_
• – Ricotta cheese: 1 cup
• _approx. 250 grams_
• – Eggs: 2 large
• – Vanilla extract: 1 tsp
• _approx. 5 ml_
• – All-purpose flour: 1 cup
• _approx. 120 grams_
• – Baking powder: 1 tsp
• _approx. 5 grams_
• – Salt: a pinch
• – Milk: ½ cup
• _approx. 120 ml_
• – Butter: for greasing
• _approx. 10 grams per hot cake_

Instructions

• Start by peeling and mashing the bananas in a large bowl.
• Add the ricotta cheese to the bananas and mix until combined.
• Crack the eggs into the banana and ricotta mixture, then stir well.
• Add the vanilla extract and mix again.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring to avoid lumps.
• Pour in the milk slowly, ensuring the batter maintains a pourable consistency.
• Preheat a skillet over medium heat and lightly grease with butter.
• Once the skillet is hot, pour ¼ cup of batter to form each hot cake.
• Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes.
• Repeat with the remaining batter, greasing the skillet as needed.

Notes

1. Ensure your skillet is not too hot to prevent the Banana and ricotta hot cakes from burning.
2. You can add a sprinkle of cinnamon or nutmeg to the batter for an extra kick.
3. If your batter is too thick, you can add a splash more milk to reach the desired consistency.
4. Make sure to serve the hot cakes immediately for the best taste and texture.