Spring Brunch, Banana Pancakes and a Giveaway!

CLICK HERE FOR RICOTTA PANCAKES WITH BANANA PECAN SYRUP RECIPE

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Disclosure:  I am working in partnership with the Smirnoff brand and I am receiving compensation for my participation in this campaign. All thoughts/opinions are 100% my own. Drink Responsibly!

Ricotta Pancakes with Banana-Pecan Syrup

For the Banana-Pecan Syrup:

2 tablespoons unsalted butter

1/2 of cup chopped pecans

2 small bananas, thinly sliced (3/four cup)

1 cup cane or maple syrup

For the Ricotta Pancakes:

2 cups unbleached all-motive flour

2 teaspoons baking powder

1/2 of teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon salt

2 large eggs, separated

2 cups milk

four ouncesricotta, properly worn-out (1/2 of cup)

Butter or vegetable oil

For the Banana-Pecan Syrup:

Melt the butter in a medium skillet over medium warm temperature. Add the nuts and saute for approximately 1 minute, or until fragrant.

Add the bananas and prepare dinner dinner, stirring, for approximately 2 minutes. Add the syrup and cook dinner dinner for about 1 to two mins, or till the syrup is warm and barely thickened. Remove from the warmth and set aside in a warmness area.

For the Ricotta Pancakes:

Sift the flour, baking powder, baking soda, sugar, and salt together in a sieve over a medium bowl. Beat the egg whites in a medium bowl with an electric mixer or whisk till stiff but now not dry.

Beat the egg yolks, milk, and ricotta collectively in a large bowl until well blended and smooth. Add the dry components and blend gently with a big spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold within the closing egg whites with a rubber spatula.

Warm a serving platter in a 2 hundred degree F oven.

Heat a nonstick flat griddle or big nonstick skillet over medium immoderate warm temperature till warm. Grease with butter or vegetable oil. Pour 1/4 to at the least one/three cup batter in line with pancake onto the pan and put together dinner for approximately 2 mins, or till bubbles shape at the surface, then flip the pancakes over using a huge big spatula.

Cook on the other aspect for 2 mins, or until golden brown. Transfer the pancakes to the first-class and relaxed platter.

Serve right now or maintain inside the oven while you prepare dinner dinner the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

Click right here for a printable model of this recipe – The Slow Roasted Italian.Com

Disclosure: We are working in partnership with the Smirnoff Vodka brand and we are receiving compensation for our participation in this campaign. All thoughts/opinions are 100% our own. Drink responsibly!

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