Banana Syrup

1. Melt the butter in medium skillet over medium heat. Add the nuts and sauté for about one minute, or until fragrant. Add bananas and cook for about 2 minutes, stirring to combine the ingredients. Add the syrup and cook for about 1 to 2 minutes, or until syrup is well heated and thick. Remove from heat and set aside in a warm place.

Ricotta Pancakes

1. Sift the flour, baking powder, baking soda, sugar, and salt together onto wax paper or a plate. Beat the egg whites in a medium bowl with a hand beater until stiff, but not dry.
2. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth.
3. Add the dry ingredients and mix gently with a large spoon.
4. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a spatula.
5. Warm the platter in a low oven. Heat a flat nonstick griddle or large nonstick skillet over medium heat. Grease with butter or vegetable oil.
6. Pour 1/4 to 1/3 cup batter per pancake onto the pan when it is hot.
7. Pour as many additional pancakes as the griddle will comfortably hold.
8. Cook for about 2 minutes, or until air bubbles form on the surface, and then flip the pancakes over using a large flat spatula.
9. Cook on the other side for 2 minutes, or until golden brown.
10. Remove and place the pancakes on a warm platter.