Easy recipe Buttermilk And Ricotta Flatcakes Recipe

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one one/two cups (two hundred and twenty-fiveg) plain flour (Recipes by ingridients flour) two teaspoons baking powder (Recipes by ingridients baking powder) two tablespoons sugar two eggs, separated one one/two cups (three hundred and seventy-fiveml) buttermilk one hundredg fresh, ricotta (Recipes by ingridients ricotta) crumbled Melted, butter (Recipes by ingridients butter) for greasing three bananas, sliced, to serve Maple syrup, to serveStep one Sift, flour (Recipes by ingridients flour) , baking powder (Recipes by ingridients baking powder) sugar and a pinch of salt into a large bowl. Buttermilk And Ricotta Flatcakes Recipe. Step two Combine egg (Recipes by ingridients egg) yolks, buttermilk and ricotta (Recipes by ingridients ricotta) in a medium jug. Stir mixture into dry ingredients until just combined. Buttermilk And Ricotta Flatcakes Recipe. Step three With an electric beater, beat egg (Recipes by ingridients egg) whites in a clean bowl until soft peaks form. Using a large metal spoon, gently fold egg (Recipes by ingridients egg) whites into buttermilk. batter (Recipes by ingridients batter) Buttermilk And Ricotta Flatcakes Recipe. Step four Heat a large non-stick frying pan over a medium heat and lightly grease it with melted. butter (Recipes by ingridients butter) Cook flatcakes in batches of four, using one quarter cup batter (Recipes by ingridients batter) per flatcake for two minutes or until bubbles appear on the surface. Turn over and cook for one-two minutes or until pale golden. Buttermilk And Ricotta Flatcakes Recipe. Transfer to a plate and keep warm. Step five Stack three flatcakes on each plate, top with sliced banana, drizzle with maple syrup and serve..