Ricotta Pancakes with Banana-Pecan Syrup
For the 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
For the 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)
Butter or vegetable oil
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.
This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to
the results.
Yield: about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Recipe courtesy Paula Lambert, The Cheese Lover's Cookbook and Guide |