Ricotta pancakes

Ingredients for 4 servings:

• 180 ml milk
• 2 large eggs
• 40 g powdered sugar
• 1 pinch of salt
• 80 g flour, smooth
• 2 bananas
• 2 tbsp lemon juice
• 60 g ricotta
• 60 g powdered sugar
• 1 tbsp vanilla sugar
• 125 ml whipped cream
• 100 g chocolate, dark
• 60 ml milk
• Butter or oil for frying
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

worth a sin

Pancake batter: Whisk the milk with the eggs, sugar, and a pinch of salt, then mix well with the flour. Let the batter rest for about 10 minutes. Filling: Peel the bananas, cut into small cubes, and drizzle with lemon juice. Combine the ricotta with the powdered sugar and vanilla sugar, then mix with the banana cubes. Fold in the whipped cream. Chocolate sauce: Break the chocolate into small pieces, heat the milk, add the chocolate, and stir continuously until melted. Fry four pancakes from the pancake batter in melted butter or hot oil, spread with the filling, roll up, cover with chocolate sauce, and sprinkle with sugar.