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1
Melt the butter in a medium skillet over medium heat.
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2
Add the nuts and saute for about 1 minute, or until fragrant.
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3
Add the bananas and cook, stirring, for about 2 minutes.
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4
Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened.
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5
Remove from the heat and set aside in a warm place.
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6
For the Ricotta Pancakes:
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7
Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate.
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8
Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry.
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9
Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth.
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10
Add the dry ingredients and mix gently with a large spoon.
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11
Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
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12
Warm a serving platter in a 200 degree F oven.
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13
Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot.
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14
Grease with butter or vegetable oil.
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15
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.
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16
Cook on the other side for 2 minutes, or until golden brown.
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17
Transfer the pancakes to the warm platter.
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18
Serve immediately or hold in the oven while you cook the rest of the pancakes.
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19
Serve the pancakes on heated plates topped with the syrup.
