Ricotta Pancakes with Banana Pecan Syrup

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

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)

Banana Pecan Syrup
Melt the butter in medium skillet over medium heat. Add the nuts and sauté for about one minute, or until fragrant. Add bananas and cook for about 2 minutes, stirring to combine the ingredients. Add the syrup and cook for about 1 to 2 minutes, or until syrup is well heated and thick. Remove from heat and set aside in a warm place. Makes about 2 cups.

Ricotta Pancakes
Sift the flour, baking powder, baking soda, sugar, and salt together onto wax 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 spatula.

Warm the platter in a low oven.

Heat a flat nonstick griddle or large nonstick skillet over medium heat. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan when it is hot. Pour as many additional pancakes as the griddle will comfortably hold. Cook for about 2 minutes, or until air bubbles form on the surface, and then flip the pancakes over using a large flat spatula. Cook on the other side for 2 minutes, or until golden brown. Remove and place the pancakes on a warm platter.

Serve immediately or hold in a warm 200º oven while preparing the rest of the pancakes.

Serve the pancakes topped with the syrup. Makes 16 (3-inch) pancakes.

Serves 4 to 6

Copyright The Cheese Lover's Cookbook & Guide by Paula Lambert, 2002.