Name: Weekend banana pancakes
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup self-raising flour; 1 tablespoon caster sugar; 1 cup buttermilk; 1/2 cup low-fat ricotta cheese; 1 egg; 1 large banana, peeled, chopped; honey, to serve; 1 extra banana, sliced, to serve; Cheat's berry ice-cream; 2 frozen bananas, sliced; 1 cup frozen mixed berries; 200 gram frozen plain low-fat yoghurt

Ingredients

1 cup self-raising flour

1 tablespoon caster sugar

1 cup buttermilk

1/2 cup low-fat ricotta cheese

1 egg

1 large banana, peeled, chopped

honey, to serve

1 extra banana, sliced, to serve

Cheat's berry ice-cream

2 frozen bananas, sliced

1 cup frozen mixed berries

200 gram frozen plain low-fat yoghurt

Method

1.Sift flour into a bowl. Stir in sugar. In a jug, whisk buttermilk, ricotta and egg together.

2.Make a well in the centre of dry ingredients. Gradually whisk in buttermilk mixture until smooth. Fold in banana. Set aside 15 minutes.

3.Heat a large, non-stick flying pan on medium. Spray with oil (keep away from any gas flame).

4.Working in 2 batches, pour 1/4 cupfuls batter into pan. Cook 2-3 minutes, until bubbles appear on surface and break. Tum and cook 1~2 minutes, until cooked through and golden.

5.To make cheat’s berry ice-cream; in a blender, combine banana, berries and yoghurt. Blend until smooth. Serve straight away or transfer to a loaf pan, cover and freeze for later use.

6.Serve pancakes with extra sliced banana, a drizzle of honey and berry ice-cream.

Women's Weekly Food