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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Pancakes And Waffles Breakfast Eggs Dairy Fruit American Canadian Holiday Event Kid Friendly Vegetarian Nuts Stove Top Dietary Brunch Taste Mood Sweet Equipment Small Appliance Presentation Served Hot

Ricotta Pancakes With Banana Pecan Syrup

These are some of the best pancakes i have ever had. I got the recipe out of a local newspaper and am sure glad i did. You will love them too. Great for a brunch or mother's day! Cook time is an estimate!

Steps

Make banana-pecan syrup.
Set aside but keep warm.
Preheat a griddle or skillet over medium heat to hot.
Warm a serving platter to 200f.
Sift the dry ingredients together onto wax paper or a plate.
Set aside.
Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry.
Set aside.
Beat the egg yolks , milk and ricotta together 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 whites with a rubber spatula.
Grease the griddle or skillet with butter or oil.
Pour 1 / 4 to 1 / 3 cup batter per pancake onto the griddle and cook for about 2 minutes , or until bubbles form on the surface , then flip the pancakes over.
Cook on the other side 2 more minutes , or until golden brown.
Transfer to warm platter until ready to serve.
Serve on heated plates topped with banana-pecan syrup.
Banana-pecan syrup: melt 2 tablespo.

Ingredients

unbleached all-purpose flour, baking powder, baking soda, sugar, salt, eggs, milk, fresh ricotta, butter