Buttermilk and Ricotta Flatcakes

Ingredients (serves 4)

• 1 1/2 cups (225g) plain flour
• 2 tsp baking powder
• 2 tbs sugar
• 2 eggs, separated
• 1 1/2 cups (375ml) buttermilk
• 100g fresh ricotta, crumbled
• Melted butter, for greasing
• 3 bananas, sliced, to serve
• Maple syrup, to serve

Method

1. Sift flour, baking powder, sugar and a pinch of salt into a large bowl.
2. Combine egg yolks, buttermilk and ricotta in a medium jug. Stir mixture into dry ingredients until just combined.
3. With an electric beater, beat egg whites in a clean bowl until soft peaks form. Using a large metal spoon, gently fold egg whites into buttermilk batter.
4. Heat a large non-stick frying pan over a medium heat and lightly grease it with melted butter. Cook flatcakes in batches of four, using 1/4 cup batter per flatcake for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes or until pale golden. Transfer to a plate and keep warm.
5. Stack 3 flatcakes on each plate, top with sliced banana, drizzle with maple syrup and serve.