Once in a while I like to start my weekends with a breakfast of banana and ricotta hotcakes. They're so simple to make and a great way to start the day.
The mini hotcakes are infused with cinnamon and filled with creamy ricotta cheese. They can be topped with a variety of fresh fruit, in this case, slices of banana followed by warm honey syrup.
Go on, treat yourself!
- 1/4 cup fine corn flour (corn meal)
- 1/4 cup boiling water
- 1 cup flour
- 1/4 cup Castor sugar
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup milk
- 2 eggs
- 1 Tbs butter, melted
- 1 cup of ricotta
- 2 ripe, firm bananas
- Berries (optional)
- 1 cup of honey
- 1/2 cup of water
- Pour 1/4 cup of boiling water over corn flour (cornmeal) and rest for 5 minutes.
- Sift flour, castor sugar, baking powder and cinnamon together in a mixing bowl. Whisk eggs and milk together into dry ingredients. Add melted butter and wet corn flour (cornmeal) to the batter and whisk again.
- Gently fold the ricotta into the batter but don't over mix it. It's OK if you can see visible lumps of ricotta in the batter. Just make sure the lumps are evenly spread out.
- Heat and lightly butter a heavy-based pan or griddle iron. Cook small ladles of the batter on a low to medium heat, 2 or 3 at a time.
- Wipe the pan lightly with butter in between batches. Turn each hotcake once bubbles start to form on the surface and cook until firm -- about 1-2 minutes per side.
- Keep hotcakes warm in the oven.
- Meanwhile, heat the honey and 1/2 cup of water in a small saucepan over a medium heat. Mix well and simmer gently for 4 minutes. Remove from heat and set aside.
- Serve hotcakes with slices of banana or berries and top with warm honey syrup.