Spelled pancake pie with ricotta, banana and pistachio

Name: spelled pancake pie with ricotta, banana and pistachio
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: 250 g spelled flour; 3 ripe banana; 3 medium sized egg; 1 tl salt; 500 ml semi skimmed milk; 2 el cocoa powder; 2 tl biscuit and speculaas spices; 50 g unsalted butter or margarine; 30 g peeled pistachio nuts; 3 el liquid honey; 500 g ricotta; 250 g Zonnatura fruit spread apricot

The batter: melt flour, banana, cocoa and biscuit and gingerbread spices. The filling: pistachios, honey, ricotta and fruit spread.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the flour, bananas, eggs, salt and milk, cocoa and biscuit and gingerbread spices in a bowl and mix with the hand blender into a smooth batter.
Heat in two frying pans with a non-stick coating a knob of butter. Put a large storage spoon in each pan.
Fry the pancakes over medium heat in 2 min. Until done and turn halfway. Make 10 more pancakes. Put some extra butter in the pan in between.
Let the pancakes cool down, this takes about 30 min.
Meanwhile, roughly chop the pistachio nuts. Mix the honey with the ricotta.
Spread 1 pancake with 3 tbsp ricotta, put a pancake on top and spread with 2 tbsp fruit spread. Make about 5 layers and finish with a layer of ricotta.
Spread the pistachios over it and sprinkle with the honey. Cut the table into dots.