Ricotta pancakes with hazelnuts and caramelised banana

Method

1. Attach the whisk attachment to your KitchenAid hand mixer. Add the flour, baking soda, baking powder and a pinch of salt into the large size mixing bowl. Follow by adding the egg yolks, milk, ricotta and lemon zest. Turn on low speed for two minutes then turn it up to mid speed until the mixture is a smooth consistency. Remove the bowl from the mixer and set aside.
2. Add the egg whites to the clean smaller mixing bowl. Whisk on medium speed and whisk until peaks form.
3. Using a large metal spoon, gently fold in the egg yolks into the batter in two batches.
4. Heat up a non stick fry pan to medium heat, add a knob of butter. Once melted add a large spoonful of batter. When bubbles start to appear flip it over and allow it to cook until lightly golden. Set aside and keep warm while all the pancakes are made.
5. To make the caramelised banana’s, add 2 knobs of butter to a fry pan on medium heat. Place the slice in half banana cut side down and allow to cook until lightly crispy and golden. It is best this is done in batches as the bananas become soft and need room to cook.
6. To make the hazelnut praline; line a small baking tray with grease proof paper. Add the sugar to a small pan on medium heat, once the sugar melts give the pan a swirl with out stirring it. Add the hazelnuts and swirl the pan until the nuts are coated. Remove from the heat and turn the mixture out onto the tray too cool. Once cooled, lightly chop up the clusters.
7. To serve; divide the pancakes between 4 plates, add a large dollop of yogurt followed by the caramelised bananas on top. Finish off with a sprinkle of the hazelnut praline, a drizzle of maple syrup and lemon wedges on the side.