Ingredients:
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 fresh ricotta, well drained
butter or oil
Directions:
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 saute 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.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.