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Breakfast/brunch

Banana Ricotta Flapjack Stacks

Banana Ricotta Flapjack Stacks recipe
photo by:kraft
made it for a holiday breakfast and my family loved it!
posted by
 a cook
on 4/23/2003
time
prep:
10 min
total:
15 min
servings
total:
4 servings
Magazine Acquisition

What You Need

3
 eggs, separated
1
cup  POLLY-O Original Ricotta Cheese
1/3
cup  milk
1
tsp.  finely grated lemon zest
3/4
cup  flour
1
tsp.  CALUMET Baking Powder
4-1/2
tsp.  sugar
1
Tbsp.  butter
3
medium  bananas, thinly sliced, divided
3/4
cup  granola, divided
1/2
cup  maple-flavored or pancake syrup

Make It

BEAT egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.

HEAT griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Substitute banana nut whole grain cereal flakes for the granola.
Cooking Know-How
Pancakes can be kept warm in a 275°F-oven until all pancakes are cooked.
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