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Ricotta Hotcakes with Caramel Mascarpone & Caramelised Bananas
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Adapted from Izzy Hossack at Top With Cinnamon
Servings: 6
Author: Claudia Brick
Ingredients
Bill Granger's Ricotta Hotcakes
  • 6 eggs , separated
  • 1 cup + 2 tablespoons milk
  • 1 1/2 cups plain flour (185g)
  • 1 1/2 heaped teaspoons baking powder
  • 1/2 teaspoon salt
  • 450 g ricotta
  • A few tablespoons of olive oil to cook
Caramel Mascarpone
  • 1 cup sugar (200g)
  • 85 g (6 tablespoons) unsalted butter, cubed
  • 1/2 cup cream (120ml)
  • about 1 teaspoon salt , or to taste.
  • 1 teaspoon vanilla essence
  • 250 g mascarpone
Caramelised Bananas
  • 3 bananas , sliced thickly on the diagonal (see photos)
  • 3 tablespoons olive oil
  • 3 tablespoons brown sugar
To serve
  • A punnet of fresh strawberries , quartered
  • Maple syrup
Instructions
Ricotta Hotcakes
  1. First make the caramel mascarpone and store in the fridge while you cook the hotcakes (recipe below).
  2. In a large bowl, stir together the egg yolks, milk and salt. Sift over the flour and baking powder and stir to combined with no lumps.
  3. Add the ricotta and stir briefly, making sure to leave small lumps of ricotta in the batter (don’t completely combine!)
  4. In another clean bowl, beat the egg whites to stiff peaks.
  5. Fold the egg whites into the ricotta mixture until just combined.
  6. Preheat the oven to about 50°C and put a plate in to keep the hotcakes warm on. Heat a pan or two on medium heat with a tablespoon or two of olive oil to grease the pan.
  7. Add about 1/3 of a cup of batter for each hotcake, cooking until the underside is golden. Flip and cook the other side. Keep cooked hotcakes on the plate in the oven until you have finished cooking them all.
  8. Meanwhile, chop strawberries into quarters and make the caramelised banans (recipe below)
  9. Serve the hotcakes with caramelised bananas, the caramel mascarpone, fresh strawberries and maple syrup.
Caramel Mascarpone
  1. To make the caramel, first measure out all the components so you are ready to go (it happens quickly!).
  2. Heat the sugar in a medium pot over medium-high heat, stirrng constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid - watch carefully, ensuring it doesn’t catch/burn.
  3. When it is melted and golden-brown, add the butter and whisk until combined (this may take a couple of minutes). Be careful as the caramel will bubble and steam vigorously.
  4. Drizzle in the cream slowly, again whisking constantly until fully combined (1-2 minutes). Remove from the heat.
  5. Stir in the vanilla and salt to taste. Leave to cool.
  6. Just before serving, fold about 6 tablespoons of the caramel through the mascarpone.
  7. There will be extra caramel left over - you can store this in a jar for another time (poured over ice cream, added to brownie, over another lot of pancakes or waffles, anything you like!)
Caramelized Banana
  1. Heat the olive oil and brown sugar in a pan over medium-high heat for 1-2 minutes. Add the bananas and toss gently for 2-3 minutes or until golden and caramelised.
  2. Remove from the heat and transfer to a bowl for serving.