Mix flour, salt, bicarb soda and sugar in a large mixing bowl, set aside.
Whisk eggs, milk and vanilla paste in a separate bowl.
Add melted butter to the dry ingredients, followed by the egg mix. Mix with a whisk until a smooth batter forms, batter should be thick and cake like.
Gently fold through the ricotta, leaving some in larger lumps for texture if preferred.
Heat frypan over a gentle heat. Add a few slivers of butter to the pan and once butter is foaming, spoon a half cup of hotcake batter into the pan.
Cook each hotcake over a gentle heat, until the edges begins bubble and firm up. Gently flip each hotcake and cook until golden brown on each side.
Repeat until all the batter is used, adding a few slivers of butter as you cook each hotcake as required.
Dust hotcakes with icing sugar prior to serving in a stack, with sliced banana and maple syrup.