Banana Pancakes with Maple Whipped Ricotta

Ingredients

• 300 mL (1 ¼ cups) whole milk (3.25%)
• 20 mL (1 tbsp + 1 tsp) lemon juice
• 2 cups all-purpose flour
• 2 tbsp light brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup mashed ripe banana (about 2 bananas)
• 2 large eggs
• 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
• 1 cup ricotta cheese
• 30 mL (2 tbsp) 35% cream
• 60 mL (¼ cup) maple syrup

Directions

1. Combine milk and lemon juice. Stir and let stand 5 minutes to create buttermilk.
2. Preheat oven to 95°C (200°F). Place a parchment-lined baking sheet inside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together buttermilk, mashed banana, eggs, and melted butter until smooth.
5. Add wet ingredients to dry ingredients. Whisk just until combined. Batter should remain slightly lumpy.
6. Heat a large non-stick skillet over medium heat. Add a small amount of butter to coat.
7. Scoop ¼ cup potions of the batter into the pan. Cook until edges are set and bubbles form on the surface, about 3 minutes. Flip and cook 2–3 minutes more, until cooked through.
8. Transfer cooked pancakes to the pan in the oven to keep warm. Repeat with remaining batter.
9. For the whipped ricotta, combine ricotta, cream, and maple syrup. Whip with a hand mixer until smooth and slightly fluffy.
10. Serve Pancake with dollops of the whipped ricotta and an additional drizzle of maple syrup.