Banana Ricotta Cream Cheese Pancakes

These delightful pancakes combine the creamy richness of cream cheese and ricotta with the natural sweetness of ripe bananas. Ground cornmeal adds a unique texture, while chopped nuts provide a satisfying crunch. Drizzled with maple syrup, these pancakes are perfect for breakfast or brunch, offering a balanced blend of flavors and textures that will please both traditional and adventurous palates.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup ground cornmeal
• 1/4 cup milk (or milk alternative)
• 1/4 cup chopped nuts (walnuts or pecans work well)
• 1/4 cup maple syrup (plus extra for serving)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the ricotta cheese, cream cheese, mashed bananas, eggs, milk, and vanilla extract. Mix until smooth.
2. In another bowl, whisk together the ground cornmeal, baking powder, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped nuts.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adjusting the heat as necessary.
7. Serve warm, drizzled with maple syrup.