Ricotta Pancakes With Banana-Pecan Syrup

• 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

1. Make banana-pecan syrup; set aside but keep warm.
2. Preheat a griddle or skillet over medium heat to hot; warm a serving platter to 200u0b0F
3. Sift the dry ingredients together onto wax paper or a plate; set aside.
4. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside.
5. Beat the egg yolks, milk and ricotta together until well-blended and smooth.
6. Add the dry ingredients and mix gently with a large spoon.
7. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining whites with a rubber spatula.
8. Grease the griddle or skillet with butter or oil.
9. 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.
10. Cook on the other side 2 more minutes, or until golden brown.
11. Transfer to warm platter until ready to serve. Serve on heated plates topped with banana-pecan syrup.
12. 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.

flour, baking powder, baking soda, sugar, salt, eggs, milk, fresh ricotta, butter

Taken from www.food.com/recipe/ricotta-pancakes-with-banana-pecan-syrup-120217 (may not work)