Ricotta Pancakes with Banana-Pecan Syrup

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

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.

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Breakfast for Dinner