Banana Bread Hotcakes

by Leah Halmagyi


  • 1½ cups self-raising flour
  • 1 tsp baking powder
  • ¼ cup dark brown sugar
  • 4 bananas
  • 250 ricotta cheese
  • 1¼ cups buttermilk
  • 2 tsp natural vanilla paste
  • 3 eggs
  • cooking oil spray
  • mascarpone, maple syrup and marinated berries, to serve


1 Combine the flour, baking powder and sugar in a bowl and stir to combine. Mash one banana in a second bowl, the whisk in the ricotta, buttermilk, vanilla and eggs until smooth. Add to the flour, then beat thoroughly.
2 Sprinkle a large non-stick pan with cooking oil spray. Add two ladles of batter, then top with slices of the remaining bananas. Cook for 2 minutes, flip, then cook for 2 minutes on the reverse side. Repeat with the remaining batter and bananas to make 8 hotcakes, then serve with mascarpone, maple syrup and marinated berries.