This is another one of those recipes I made when trying to use up overripe bananas and a little leftover ricotta from when I made calzones. One of those little satisfying things in life is to find uses for random leftover ingredients. I figured I’d get the bananas in on the syrup too, so there’s a nice little twist on your traditional, yet already delicious, maple syrup.
Banana Ricotta Pancakes with Banana Maple Sauce
- medium bowl
- Food Processor
- Large skillet
- medium saucepan
For the pancakes:
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1/8 tsp salt
- 1 ½ bananas
- 2 eggs
- ½ cup ricotta cheese
- 1 tsp vanilla
For the sauce:
- 2 tbsp butter
- 2 tbsp brown sugar
- ¼ cup maple syrup
- 1/8 tsp ground cinnamon
- 1 ½ bananas chopped into small chunks
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- Place bananas, eggs, ricotta, and vanilla into a food processor. Process until well combined.
- Pour banana mixture into the dry ingredients and mix just until combined. Set aside.
- Heat a large skillet over medium. Give it time to get really hot for at least a few minutes before you start cooking.
- While your skillet is heating up, start your banana maple sauce. In a medium saucepan, melt the butter over medium.
- Stir in brown sugar, maple syrup, and cinnamon. Cook until the brown sugar dissolves, about 3 minutes.
- Stir in banana chunks and simmer for 2 minutes. Set aside while you cook your pancakes.
- Spray skillet with cooking spray. Use a ¼ cup measuring cup for small pancakes (makes about 12) or a 1/3 cup for larger pancakes (makes about 8).
- Using your measuring cup, scoop out batter and pour into hot, greased skillet.
- Cook until the tops of the pancakes start to bubble, about 4 minutes. Flip and cook on other side until cooked through, about 3 minutes.
- Top with banana maple sauce and serve hot.