Banana Pancakes with Streaky Bacon and Maple Syrup
Banana Pancakes with Streaky Bacon and Maple Syrup
Ingredients
Pancakes
- 1 cup (200g) fresh ricotta
- 3 Coles Brand Australian free range eggs, separated
- 2 tbsp caster sugar
- 3/4 cup (185ml) milk
- 2 bananas, mashed
- 3/4 cup (110g) self-raising flour
Toppings
- Olive oil spray
- 8 rashers Coles Brand streaky bacon
- 1/3 cup (115g) maple syrup
- Fresh strawberries, chopped, to serve
Instructions
- 1
Place ricotta, egg yolks, sugar, milk and banana in a bowl. Whisk until well combined (Note: The mixture will not be smooth). Sift flour over the mixture and fold in gently.
- 2
In a separate bowl, beat egg whites with an electric mixer until firm peaks form. Gently fold the egg whites into the ricotta mixture.
- 3
Spray a large non-stick frying pan with oil. Heat over medium-low heat. Place 1/4 cupfuls of the mixture into the pan and cook for 2-3 mins or until bubbles appear on the surface. Flip the pancake over and cook for 1 min or until golden and cooked through. Transfer to a plate. Keep warm. Repeat with remaining batter to make 12 pancakes.
- 4
Meanwhile heat grill on high. Place bacon on a foil-lined baking tray. Cook under grill for 3-4 mins or until golden and crispy. Divide pancakes among serving plates. Top with bacon. Drizzle with maple syrup and serve with fresh strawberries.
