Ricotta Pancakes with Banana-Pecan Syrup

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

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Picture of Ricotta Pancakes with Banana-Pecan Syrup Recipe Photo: Ricotta Pancakes with Banana-Pecan Syrup Recipe
Rated 5 stars out of 5
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  • Read 22 Reviews
Total Time:
55 min
Prep
20 min
Cook
35 min
Yield:
about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Level:
Easy
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Ingredients

For the Banana-Pecan 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.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 22 reviews

  • on September 23, 2012

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    I absolutely loved these pancakes! I didn't expect them to turn out so yummy and perfect. The pancakes were light and golden fluffy bites of joy with the delicious Banana-Pecan syrup which gave each bite a crunchy taste of pecan and creamy melted bananas. I added fresh Strawberries on top of the pancakes which gave a freshness to each bite and balanced out the sweetness of the syrup. It was so good it could have been served at a restaurant!

    people found this review Helpful.
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  • on September 28, 2011

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    I'm a waffle person but my boyfriend is a pancake guy. This recipe has made compromise easy. I haven't made the syrup yet but the pancakes are really tasty.

    people found this review Helpful.
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  • on June 23, 2011

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    I will never make pancakes without ricotta again! I switch it up and use blueberries or chocolate chips in the batter. And I also vary the syrup I use. These are awesome!

    people found this review Helpful.
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