Ricotta Pancakes With Banana Pecan Syrup Recipes

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

Steps:

• Make banana-pecan syrup; set aside but keep warm.
• Preheat a griddle or skillet over medium heat to hot; warm a serving platter to 200°F
• Sift the dry ingredients together onto wax paper or a plate; set aside.
• Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside.
• Beat the egg yolks, milk and ricotta together 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 whites with a rubber spatula.
• Grease the griddle or skillet with butter or oil.
• Pour 1/4 to 1/3 cup batter per pancake onto the griddle and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over.
• Cook on the other side 2 more minutes, or until golden brown.
• Transfer to warm platter until ready to serve. Serve on heated plates topped with banana-pecan syrup.
• Banana-pecan syrup: Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1/2 cup chopped pecans and sauté for 1 minute, or until fragrant. Add 2 small bananas, thinly sliced (3/4 cup) and cook, stirring, for about 2 minutes. Add 1 cup cane or maple syrup; cook for 1 to 2 minutes, until syrup is hot and slightly thickened. Remove from heat and keep warm till ready to serve.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

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.