Ricotta Pancakes with Banana Caramel Topping

Here’s a pancake recipe that’s slightly different. It does require a few extra dishes but it’s worth the mess. The fun part of this ricotta pancake recipe is the banana caramel topping. But if you don’t like bananas, then simply serve them with maple syrup.

Ricotta Pancakes

Ricotta Pancakes with Banana Caramel Topping

Serves 3-4 people

4 large eggs, separated
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/3 cups traditional soft white ricotta cheese
3/4 cup buttermilk
2 tsp vanilla extract

Directions:

In a medium-size bowl, beat 4 large egg whites until peaks form, about 3–5 minutes.

In a separate large bowl, combine add the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.

In medium-size bowl whisk together the 4 large egg yolks, ricotta cheese, buttermilk and vanilla extract.

Add the ricotta mixture to the dry ingredients and stir to incorporate.

Fold in one third of egg whites to lighten, then gently fold in the remaining egg whites until all is just combined.

Heat a small-medium sized skillet over medium-low heat. Brush with vegetable oil.

Working in batches, scoop 1/3-cup of pancake batter onto the hot griddle. Spread mixture evenly to form pancakes.

Cook until lightly brown, about 2-3 minutes, then flip and cook the other side until lightly brown.

Serve with the banana Caramel Topping.

Banana Caramel Topping

2 bananas, peeled and cut into 1/4-inch rounds
1/4 cup melted butter
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla
Pinch of salt

Directions:

Combine the butter, sugar and water together in a heavy medium skillet. Bring to a boil over medium-high heat for two minutes, until the mixture thickens slightly.

Stir in the bananas, vanilla and salt.

Remove from heat and serve immediately.