Ainsleys pancakes

Updated at: Wed, 16 Aug 2023 23:48:34 GMT

Step 1

Toast the pecans in a dry pan over a medium heat. Remove from the heat and chop. Set aside.

Step 2

Place the ricotta, milk and egg yolks in a large bowl and beat together until well combined. Sift in the flour, baking powder and salt and mix to make a smooth batter. Fold in half the chopped pecans.

Step 3

Using an electric whisk, beat the egg whites until stiff peaks form. Carefully fold into the batter.

Step 4

To make the caramelised bananas melt the butter, maple syrup and cinnamon in a frying pan over a medium heat. Add the bananas and cook for 2-3 minutes until golden brown, turn and cook the other side for a minute or two.

Step 5

Heat a little oil in a separate large, non-stick frying pan over a medium heat. Drop heaped tablespoons of the pancake mixture into the pan, reduce the heat and cook in batches for 2-3 minutes on each side until puffed and golden. Repeat until you have 12 pancakes.

Step 6

Serve the pancakes with the bananas and a dollop of crème fraiche or yoghurt. Scatter over the remaining pecans and drizzle with maple syrup.

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