Ricotta Pancakes with Banana-Pecan Syrup

Recipe courtesy Paula Lambert, The Cheese Lover's Cookbook and Guide, Simon & Schuster, 2000

Show: Ciao America with Mario BataliEpisode: Cheese all the Way

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
35 min
Level:
Easy
Yield:
about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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Ingredients

For the 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

For the Ricotta Pancakes:

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 (1/2 cup)
Butter or vegetable oil

Directions

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.

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Comments & Reviews

recipe Ricotta Pancakes with Banana-Pecan Syrup
Lauren Webster, MA 06-28-2009
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These are great!
Rated: 5 stars out of 5

I have made this recipe 3-4 times and love it. I vary the sauce by using sliced apples and walnuts (with brown sugar, syrup... and a bit of apple juice) - You can add cinnamon or nutmeg to the batter as well for a fall treat - or make blueberry sauce for summer. These pancakes are light, sweet and delicious! It is now our Sunday staple because I always have the ingredients and its quick to make. It goes with whatever fruit topping you can pull together. Never would have thought of the ricotta, but it works! My son doesn't like pancakes but always eats these...Read more
recipe Ricotta Pancakes with Banana-Pecan Syrup
Laura Havertown, PA 11-02-2008
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SO GOOD!
Rated: 5 stars out of 5

These pancakes are totally fluffly and delicious! The syrup is unbelievable! This was so easy to make and such a wonderful... Sunday morning treat!Read more
recipe Ricotta Pancakes with Banana-Pecan Syrup
Anonymous 09-20-2008
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recipe review
Rated: 5 stars out of 5

so light and moist!
recipe Ricotta Pancakes with Banana-Pecan Syrup
Laura Lubbock, TX 11-30-2007
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pancake heaven
Rated: 5 stars out of 5

Holy cow ya'll!! These are wonderful pancakes. I've always got bananas and pecans and I loved the combination. The pancakes... themselves were even fluffier and more moist than a regular pancake. Can't wait to try them again!!Read more
recipe Ricotta Pancakes with Banana-Pecan Syrup
Anonymous 07-31-2007
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Delicious elegance
Rated: 5 stars out of 5

I made these for breakfast one morning when we had family in town. They all gobbled them down, even the 2 year old! They... liked them so much that I ran out of mix and had to make two batches. I had made the firt batch the night before and, obviously, they still turned out fine. I didn't make the syrup, but can't wait to try them again with it! I would definitely make these again.Read more
recipe Ricotta Pancakes with Banana-Pecan Syrup
Amanda Corbin, KY 07-21-2007
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excellent.
Rated: 5 stars out of 5

sometimes i use my electric mixer when i make these and sometimes i don't. they're fluffier and better when i use the... mixer--but they're also quite tasty when whisked by hand (and faster to make ;-). the batter will also keep a couple of days if you have any left.Read more