Ricotta Pancakes With Banana-Pecan Syrup
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Pecan (chopped)2 small
Banana (thinly sliced 3/4 cup)1 cup
Cane2 cups
Unbleached All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tbsp
Sugar1 tsp
Salt2 large
Egg (separated)2 cups
Milk1
ButterDirections:
1
For the Banana-Pecan Syrup: Melt the butter in a medium skillet over medium heat
2
Add the nuts and saute for about 1 minute, or until fragrant
3
Add the bananas and cook, stirring, for about 2 minutes
4
Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened
5
Remove from the heat and set aside in a warm place
6
For the Ricotta Pancakes: Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate
7
Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry
8
Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth
9
Add the dry ingredients and mix gently with a large spoon
10
Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula
11
Warm a serving platter in a 200 degree F oven
12
Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot
13
Grease with butter or vegetable oil
14
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
15
Cook on the other side for 2 minutes, or until golden brown
16
Transfer the pancakes to the warm platter
17
Serve immediately or hold in the oven while you cook the rest of the pancakes
18
Serve the pancakes on heated plates topped with the syrup