Place the ricotta, milk, vanilla extract and egg yolks in a mixing bowl and mix to combine. Add the sifted flour, baking powder and salt to the ricotta mixture and mix until just combined.
Beat the egg whites until stiff peaks form and fold through the ricotta batter in two batches using a large metal spoon. Lightly butter a large non-stick frying pan and drop two tablespoons of batter per hotcake into the pan. Leave some space between them so that they do not touch.
Cook over low to medium heat for a minute or so, or until the hotcakes have turned golden brown on the undersides. Carefully flip the hotcakes and cook on the other side until golden and cooked through. Pile onto a warm plate, alternating with slices of banana. Finish off with a sprinkling of NoMU Sweet Rub, a generous drizzle of maple syrup and a dusting of icing sugar.
Tip: 1.You can prepare the hotcake batter up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.
2. For added richness and yumminess, serve with a dollop of double cream, mascarpone crème fraiche or vanilla bean ice-cream.
3. Try stirring some NoMU Vanilla Paste into your maple syrup to create vanilla maple syrup.
