Directions

1. Pour the milk into a mixing bowl, add the banana and ricotta and mash together using a fork. Add the cinnamon, egg, bicarb, salt and sift in the flour. Stir to combine to a thick batter.
2. Heat a large non-stick pan over a low-medium heat. Once you have added the butter, jiggle the pan so the butter melts over the entire surface area of the pan and then pour any excess butter into the pancake batter and stir to combine.
3. Use a small ladle to pour in the batter and cook for 2-3 minutes each side or until they are golden in colour. Repeat for the remaining batter and serve warm with a drizzle of honey.