Ricotta & Pecan Pancakes with Caramelised Banana & Maple Syrup - Ainsley Harriott
Fluffy ricotta pancakes with pecans and caramelized bananas—Ainsley Harriott's delicious brunch recipe. Perfect for a sweet start to your day!
Ingredients
- For the Pancakes
- 250g tub of ricotta
- 175ml milk
- 4 eggs, separated
- 100g plain flour
- 1 tsp baking powder
- 60g of pecans
- ¼ tsp salt
- oil, for frying
- For the Caramelised Banana
- 2 bananas, peeled and sliced on the angle
- 1 tbsp butter
- 1 tbsp maple syrup, plus extra to serve
- pinch of ground cinnamon
- To Serve
- crème fraiche or Greek yoghurt
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