Ba­nana hot cakes with straw­berry sauce

SERVES 4 PREP 15 MIN­UTES COOK 10 MIN­UTES

Australian Women’s Weekly NZ - - CONTENTS -

2 cups self-rais­ing flour 2 eggs 1 cup full-cream milk 1 large over­ripe ba­nana, mashed Ex­tra light olive oil cook­ing spray ⅓ cup smooth ri­cotta STRAW­BERRY SAUCE 4 straw­ber­ries, hulled 1 tea­spoon pure vanilla ex­tract ½ cup pure ap­ple and straw­berry juice, or ap­ple juice Place the flour, eggs, milk, ba­nana and ¾ cup of wa­ter in a bowl. Whisk un­til well com­bined. If mix­ture is a lit­tle thick, add a lit­tle wa­ter to loosen. Heat a large non-stick fry­ing pan over medium-low heat. Spray lightly with oil to grease. Spoon heaped dessert­spoons of ba­nana mix­ture into the pan. Cook, in batches, for 1-2 min­utes each side or un­til cooked, puffed and light golden. Trans­fer to a plate and loosely cover to keep warm. To make straw­berry sauce, place all in­gre­di­ents in a blender and blend un­til smooth. Serve the warm hot cakes stacked and driz­zled with straw­berry sauce and topped with ri­cotta.

To­tal calo­ries: 1585 Per serve: 396.25 Ba­nana hot cakes with straw­berry sauce

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