Pancakes look gorgeous don't they? Quite often I find them way too sweet. So I went back to scratch and built them from the bottom up. This is what I came up with: Ricotta and Banana Pancakes, Chia and Lime Syrup, Butter Sauteed Stone Fruit, customary sprig of mint. My tastebuds had a party.
Ingredients (makes 10 medium sized pancakes)
Around 1 Cup of Flour
1 and a half cups of whole milk
1 Tablespoon Melted Butter
1 Banana, mashed
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
2 Plums, destoned and diced
2 Apricots, destoned and diced
2 Nectarines, destoned and diced
2 Golden Kiwifruit, peeled and diced
1/2 Cup of Chia Seeds
1/2 cup Golden Syrup or Maple Syrup
1/2 A Cup of Lime Juice
Butter for Frying
In a large mixing bowl, whisk together the ricotta, milk, eggs, melted butter, banana until smooth. Slowly add flour one tablespoon at a time until the consistency coats the back of a spoon with a thick layer of batter. Whisk in the baking soda and baking powder. Set aside until fruit and syrup are ready.
In a small pot, mix the chia seeds, maple syrup and lime juice. Add 1 cup of warm water and stir until the syrup is dissolved. Turn to a medium heat and reduce until thick, tangy and sweet.
In a frying pan, melt a tablespoon of butter on a medium heat. Add all the fruit. Saute until they start to brown and soften.
Start on your pancakes. I go a size about 10-15 cm in diameter. Cook until bubbles come through, then flip. Cook for another couple of minutes.
Serve pancakes hot with the sauteed fruit medley and drizzled with the chia seed syrup.