Ricotta And Banana Pancakes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 tablespoons flour
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 bananas, firm, cut into 1/2-inch pieces
• 1 tablespoon butter
• 1 cup flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 eggs, separated
• 1 cup whole milk ricotta cheese
• 2/3 cup whole milk
• 2 tablespoons sugar
• butter (for cooking)

Recipe

• 1 to make the spiced bananas, in a small bowl, combine the flour, sugar, cinnamon, and nutmeg. dredge the bananas in the mixture and shake off the excess. in a frying pan over medium-high heat, melt the butter. when the butter foams, add the coated bananas and fry until crisp, about 5 minutes. transfer to paper towels to drain.
• 2 in a large bowl, whisk together the flour, baking powder, and salt. in another bowl, whisk together the yolks, ricotta, and milk. stir the egg mixture into the flour mixture just until blended. in a bowl, using an electric mixer, beat the egg whites and sugar until stiff peaks form, about 2 minutes. using a rubber spatula, gently fold the whites into the ricotta mixture until incorporated.
• 3 heat a griddle over medium-high heat. add 2 tablespoons butter. when the butter foams, pour 2 tablespoons of batter onto the griddle into rounds about 3 inches in diameter and spread 1 inch apart. cook until the batter bubbles and the bottoms are golden, 2-3 minutes. turn over the pancakes with a spatula and cook the other side until golden, 1-2 minutes more. transfer the pancakes to a warmed platter and cover with aluminum foil to keep warm. cook the remaining batter, adding more butter to the griddle as needed. spoon the spiced bananas over the top of the pancakes and serve warm. in addition to the banana topping, you can also serve this with maple syrup.