Ricotta Pancakes with Banana Pecan Syrup
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
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
Banana Pecan Syrup
Melt the butter in medium skillet over medium heat. Add the nuts and sauté for about one minute, or until fragrant. Add bananas and cook for about 2 minutes, stirring to combine the ingredients. Add the syrup and cook for about 1 to 2 minutes, or until syrup is well heated and thick. Remove from heat and set aside in a warm place. Makes about 2 cups.
Sift the flour, baking powder, baking soda, sugar, and salt together onto wax 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 spatula.
Warm the platter in a low oven.
Heat a flat nonstick griddle or large nonstick skillet over medium heat. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan when it is hot. Pour as many additional pancakes as the griddle will comfortably hold. Cook for about 2 minutes, or until air bubbles form on the surface, and then flip the pancakes over using a large flat spatula. Cook on the other side for 2 minutes, or until golden brown. Remove and place the pancakes on a warm platter.
Serve immediately or hold in a warm 200º oven while preparing the rest of the pancakes.
Serve the pancakes topped with the syrup. Makes 16 (3-inch) pancakes.
Serves 4 to 6
Copyright The Cheese Lover's Cookbook & Guide by Paula Lambert, 2002.