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Ricotta Pancakes with Banana-Pecan Syrup Recipe

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 Batali

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on May 11, 2007

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    WE HAD THIS FOR XMAS BREAKFAST. IT WAS SO DELICIOUS. MAY REPEAT IT AGAIN THIS YEAR.

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  • on April 05, 2007

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    My kids were craving some homemade pancakes so i came across this recipe. IT WAS AMAZING!! They were light and fluffy and suprisingly easy to make. The syrup was also very tasty. To make this recipe even faster, mix the dry ingrients ahead of time and have the pecans all ready chopped. My kids love love love these and request that we make them every sunday morning after church as a treat. Thank you for this great recipe.

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  • on February 17, 2007

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    very good recipe, moist and tasty

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  • on January 07, 2006

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    The recipe was so easy. It was the lightest pancake mix I had ever used. The syrup really made the whole dish come together.

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  • on January 06, 2006

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    Just so delicious! The ricotta and folded-in egg whites make these pancakes stand out from a crowd of mediocre pancake recipes. Made the pecan and banana syrup with Vermont maple syrup, with excellent results.

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  • on November 17, 2005

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    These were the best pancakes I have ever had, and I made them myself. My son said the same too. I followed the receipe and Mario's methods to a T. The batter came out with a perfect consistancy and cooked perfect as well.

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  • on July 19, 2005

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    Years ago my brother and his wife cooked for breakfast some cottage cheese pancakes that were out of this world. Never got the recipe but this one is even better.

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  • on January 05, 2005

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    These pancakes turned out to be so moist and delicious. The syrup was very tasty as well. This is an excellent recipe that was easy to prepare.

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  • on January 02, 2005

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    These were easy and delicious. I substituted whole wheat flour for half the unbleached white flour and the pancakes were still light and fluffy thanks to the egg whites. The cooking time of 35 minutes seems high to me - pancakes only took about 2 min. per side once my griddle was hot (recipe yielded 2 batches to cook. The sauce was really quick (approx. 5 min. and loved the bananas.

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  • on December 05, 2004

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    Awesome lightness and taste!! Making the ricotta cheese yields better results than storebought and is simple following Vincent Schiavelli's recipe in "Papa Andrea's" cookbook. I had so much that I premixed the dry ingredients and gave it out to neighbors to try.

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