RICOTTA PANCAKES WITH BANANA-PECAN SYRUP
Provided by Food Network
Categories dessert
Time 55m
Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
BANANA RICOTTA PANCAKES
There is a funny story behind this. One morning I decided to make "banana sour cream pancakes" which is a favorite around here. When it was time to throw in the sour cream I saw in horror that our sour cream had gone bad!! I said to my husband "should we try ricotta cheese instead?" he looked at me as if I had just crawled out of the TV. LOL. I told him it cant be that bad and we agreed we'd give it a try. Lo & Behold, these are very good. We Loved it. Now we alterante between ricotta & sour creams. lol ;)
Provided by Eyemadreamer
Categories Breakfast
Time 15m
Yield 9-12 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
- 2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
- 3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
- 4. Dice up bananas.
- 5. Melt butter in a hot skillet or a hot griddle and smother it all over.
- 6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.).
- 7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
- 8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
- 9. Cook for a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
- Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.
EASY BANANA RICOTTA PANCAKES
Add a little flavor, fun and fluff to your run-of-the-mill flapjacks without adding any difficulty. Try our Easy Banana Ricotta Pancakes today!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 6 servings, 2 pancakes each
Number Of Ingredients 6
Steps:
- Stir all ingredients in large bowl until blended.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook 3 min. or until bubbles form on tops, then turn over to brown other sides.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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