Ricotta and Banana Pancakes - flour

Method

• To make the spiced bananas, in a small bowl, combine the flour, sugar, cinnamon, and nutmeg.
• Dredge the bananas in the mixture and shake off the excess.
• In a frying pan over medium-high heat, melt the butter.
• When the butter foams, add the coated bananas and fry until crisp, about 5 minutes.
• Transfer to paper towels to drain.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, whisk together the yolks, ricotta, and milk.
• Stir the egg mixture into the flour mixture just until blended.
• In a bowl, using an electric mixer, beat the egg whites and sugar until stiff peaks form, about 2 minutes.
• Using a rubber spatula, gently fold the whites into the ricotta mixture until incorporated.
• Heat a griddle over medium-high heat.
• Add 2 tablespoons butter.
• When the butter foams, pour 2 tablespoons of batter onto the griddle into rounds about 3 inches in diameter and spread 1 inch apart.
• Cook until the batter bubbles and the bottoms are golden, 2-3 minutes.
• Turn over the pancakes with a spatula and cook the other side until golden, 1-2 minutes more.
• Transfer the pancakes to a warmed platter and cover with aluminum foil to keep warm.
• Cook the remaining batter, adding more butter to the griddle as needed.
• Spoon the spiced bananas over the top of the pancakes and serve warm.
• In addition to the banana topping, you can also serve this with maple syrup.