Nothing really beats the smell of pancakes and bacon cooking on the stove in the mornings. It’s a wonderful way to welcome the weekend and even a better excuse to stay in your pajamas just a little bit longer. And when it’s a Paula Lambert recipe that involves whipping some of her house made ricotta cheese into the batter – life doesn’t really get sweeter than that.
Dallas Mozzarella Company (owned by Paula Lambert) makes some of the best cheeses hands down. Having won numerous awards from the American Cheese Society, Paula has been serving up fresh made cheese in Dallas for over 24 years — that’s almost a quarter century of cheese making folks. This woman is damn serious when it comes to cheese and the flavors of her products says it all. 
I really fell hard for this recipe because of the light airy texture of the pancake, resulting from the whipped egg whites that are gently integrated into the batter. Plus there’s ricotta cheese in the batter, need I say more? I think the base would also serve for a great savory version as well — maybe topped with some creme fraiche, smoked salmon and chives… Do I smell a weekend project coming on? Perhaps. But for now, enjoy this recipe.
PrintRicotta Pancakes with Banana Pecan Syrup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Light, fluffy pancakes enriched with creamy ricotta cheese, topped with a warm banana and pecan syrup for a heavenly breakfast experience.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup pecans, chopped
- 2 bananas, thinly sliced
- 1 cup cane or maple 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
- 1 1/2 cups milk
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
Instructions
- In a medium skillet, melt the butter over medium heat. Add the chopped pecans and sauté for about one minute, or until fragrant.
- Add the sliced bananas to the skillet and cook for about 2 minutes, stirring to combine the ingredients.
- Pour in the cane or maple syrup, stir, and let the mixture simmer for an additional 2-3 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat the egg yolks, then mix in the milk, ricotta cheese, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter until just incorporated.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
- Serve the pancakes warm, topped with the banana pecan syrup.
Notes
For a savory twist, consider topping the pancakes with creme fraiche, smoked salmon, and chives. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best results. Use fresh ricotta cheese for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20
- Sodium: 350
- Fat: 20
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
- Cholesterol: 80
