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Ricotta and Banana Pancakes, Chia/lime syrup

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)

200g Ricotta

Around 1 Cup of Flour

1 and a half cups of whole milk

2 Eggs

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.


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