Ricotta Pancakes with Banana-Pecan Syrup

Name: Ricotta Pancakes with Banana-Pecan Syrup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 1/2 cup chopped pecans; 2 small bananas, thinly sliced (3/4 cup); 1 cup cane or maple syrup; 2 cups unbleached all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon sugar; 1/2 teaspoon salt; 2 large eggs, separated; 2 cups milk; 4 ounces ricotta, well drained (1/2 cup); Butter or vegetable oil

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Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Ingredients

For the Banana-Pecan Syrup:

2 tablespoons unsalted butter

1/2 cup chopped pecans

2 small bananas, thinly sliced (3/4 cup)

1 cup cane or maple syrup

For the Ricotta Pancakes:

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon salt

2 large eggs, separated

2 cups milk

4 ounces ricotta, well drained (1/2 cup)

Butter or vegetable oil

Directions

For the Banana-Pecan Syrup:
Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
For the Ricotta Pancakes:
Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
Warm a serving platter in a 200 degree F oven.
Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.