For the Banana-Pecan Syrup:
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:
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
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.