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25 • minutes
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2 • people
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Not too hard!

Thick Banana, Honey & Ricotta Pancakes

5/5 (2)


  • tick1 ½ cups Chantal Organics White Flour
  • tick1 tsp Chantal Organics Baking Powder
  • tick2 bananas (we love Dole)
  • tick½ cup golden sugar
  • tick4 eggs - separated (we love Woodland)
  • tick1 cup buttermilk
  • tick200g ricotta (we love Perfect Italiano)
  • tickExtra ricotta for topping
  • tick1 punnet fresh raspberries
  • tick100g pistachios, chopped (we love Alison’s Pantry)
  • tick4 tsp honey (we love Airborne Vipers Bugloss)
  • tickButter for frying (we love Anchor)
  • tickWe cooked these pancakes on a Le Creuset non-stick frying pan. It works very well.


  • Step 1.

    To make the pancake batter, in a bowl, mash the banana with a fork. Add the egg yolks, sugar, buttermilk and ricotta. Mix well. Fold in the sifted flour and baking powder to combine.

  • Step 2.

    Whisk the egg whites until stiff peaks form and fold through the banana mixture.

  • Step 3.

    Over a medium heat, heat a large non-stick frying pan with a little butter. Once the butter has melted, cook 2 tablespoons of the mixture, in batches, for 2-3 minutes each side or until puffed and golden.

  • Step 4.

    Stack 4-5 pancakes on each plate. Top with extra ricotta, raspberries, pistachios and a drizzle of honey.

  • Step 5.


Chantal Organics Products used

Baking Powder
White Flour

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