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!
Provided by BirdyBaker
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
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 200°F
- 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 tablespoons unsalted butter in a medium skillet over medium heat. Add 1/2 cup chopped pecans and sauté for 1 minute, or until fragrant. Add 2 small bananas, thinly sliced (3/4 cup) and cook, stirring, for about 2 minutes. Add 1 cup cane or maple syrup; cook for 1 to 2 minutes, until syrup is hot and slightly thickened. Remove from heat and keep warm till ready to serve.
Nutrition Facts : Calories 405.4, Fat 11.3, SaturatedFat 6, Cholesterol 137.4, Sodium 749.6, Carbohydrate 58.1, Fiber 1.7, Sugar 3.6, Protein 16.8
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Aashis Ruchal
[email protected]I'll have to try this recipe.
womba machayi
[email protected]Looks delicious!
Mor Grafix LyricsVideoEdit Mr.
[email protected]Yum!
Simon Mabena
[email protected]I'm not a big fan of pancakes, but I decided to try this recipe because it sounded so good. I'm so glad I did! These pancakes were amazing. They were light and fluffy, and the syrup was the perfect balance of sweet and nutty. I'll definitely be makin
Cosmy De. Great
[email protected]These pancakes were a great way to start my day. They were light and fluffy, and the syrup was the perfect finishing touch. I'll definitely be making these again soon.
liakat liakat
[email protected]I love the combination of ricotta cheese and banana in these pancakes. The ricotta cheese makes them so moist and fluffy, and the banana adds a natural sweetness. The syrup is also a great addition. It's sweet and flavorful, but not too heavy.
Mr Asad
[email protected]I'm not usually a fan of ricotta pancakes, but I decided to give this recipe a try. I'm so glad I did! These pancakes were light and fluffy, and the syrup was amazing. I'll definitely be making these again.
Cartah Squires
[email protected]These pancakes were easy to make and turned out perfectly. I used almond milk instead of regular milk, and they were still delicious. The syrup was also easy to make and added a lot of flavor to the pancakes.
Music Player
[email protected]I love that this recipe uses ricotta cheese. It makes the pancakes so moist and flavorful. The banana-pecan syrup is also a great addition. It's sweet, but not too sweet, and the pecans add a nice crunch.
Benjamin Mugabe
[email protected]These pancakes were delicious! The ricotta cheese made them so moist and fluffy, and the banana-pecan syrup was the perfect topping. I'll definitely be making these again.
Niaar Ahmed
[email protected]I'm not a big fan of pancakes, but I decided to try this recipe because it sounded so good. I'm so glad I did! These pancakes were amazing. They were light and fluffy, and the syrup was the perfect balance of sweet and nutty. I'll definitely be makin
Mae Tall
[email protected]These pancakes were a great way to start my day. They were light and fluffy, and the syrup was the perfect finishing touch. I'll definitely be making these again soon.
Efetobore Onerhime
[email protected]I love the combination of ricotta cheese and banana in these pancakes. The ricotta cheese makes them so moist and fluffy, and the banana adds a natural sweetness. The syrup is also a great addition. It's sweet and flavorful, but not too heavy.
Shahzada junaid javed
[email protected]I'm not usually a fan of ricotta pancakes, but I decided to give this recipe a try. I'm so glad I did! These pancakes were light and fluffy, and the syrup was amazing. I'll definitely be making these again.
savannah lobermier
[email protected]These pancakes were easy to make and turned out perfectly. I used almond milk instead of regular milk, and they were still delicious. The syrup was also easy to make and added a lot of flavor to the pancakes.
Malik Sakhawat
[email protected]I love that this recipe uses ricotta cheese. It makes the pancakes so moist and flavorful. The banana-pecan syrup is also a great addition. It's sweet, but not too sweet, and the pecans add a nice crunch.
Rachel Gilgien
[email protected]I've tried many ricotta pancake recipes, but this one is by far the best. The pancakes are soft and fluffy, and the syrup is the perfect balance of sweet and nutty. I highly recommend this recipe!
Sk Sojib khan
[email protected]I made these pancakes for my family for breakfast, and they were a huge hit! Even my picky eater loved them. The pancakes were light and fluffy, and the syrup was rich and flavorful.
Moreblessings Ndlovu Ndebele
[email protected]These ricotta pancakes were a delightful surprise! The ricotta cheese added a moist and fluffy texture, and the banana-pecan syrup was the perfect topping. I'll definitely be making these again.