for 2 person

Ricotta

150 g	chestnuts in caramel sauce
250 g	ricotta

Batter

2	eggs
1	banana

Pancakes

oil for frying

How it's done

Ricotta

Drain the chestnuts, retaining the caramel sauce. Mix 2 tbsp of the caramel sauce and 200 g of the ricotta in a bowl, set aside the remainder of the caramel sauce and ricotta.

Batter

Place the chestnuts, eggs, banana and reserved ricotta in a blender, puree until smooth.

Pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 5 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter. Serve the pancakes with ricotta and the remainder of the caramel sauce.

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