Best Banana Ricotta Pancakes Recipes

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

Steps:

• 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.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

Steps:

• 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 sauté 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.

BANANA RICOTTA PANCAKES

Steps:

• 1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
• 2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
• 3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
• 4. Dice up bananas.
• 5. Melt butter in a hot skillet or a hot griddle and smother it all over.
• 6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.).
• 7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
• 8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
• 9. Cook for a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
• Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.

EASY BANANA RICOTTA PANCAKES

Steps:

• Stir all ingredients in large bowl until blended.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook 3 min. or until bubbles form on tops, then turn over to brown other sides.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP

Steps:

• 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.

BANANA-RICOTTA PANCAKES

Steps:

• Beat egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
• Heat griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.