Ricotta Pancakes with Banana Pecan Syrup

Food Network

Makes 4-6 servings

    SYRUP:                                                         
    2 tablespoons unsalted butter                                  
    1/2 cup chop pecans                                            
    2 sm. bananas thin slice (3/4 c)                               
    1 cup maple syrup       
                                      
    PANCAKES:                                                      
    2 cups flour                                                   
    2 teaspoons baking powder                                      
    1/2 teaspoon baking soda                                       
    1 tablespoon sugar                                             
    1/2 teaspoon salt                                              
    2 eggs separated                                               
    2 cups milk                                                    
    4 ounces ricotta cheese drained (1/2 c)                        
    Butter or veg oil 
                                           
Recipe courtesy Paula Lambert, The Cheese Lover's Cookbook and Guide, Simon & Schuster, 2000

PREP: 20 min/COOK: 20 MIN

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.

MY NOTE: If you don't want to make the syrup, powdered sugar and fresh lemon juice is lovely. This was simple and very, very tasty.

MXF