1 teaspoon baking powder
1/2 cup sugar
4 eggs, yolks and
1 1/2 cups buttermilk
3/4 cup ricotta
1 1/2 cups maple syrup
2 bananas, sliced
Mix together flour, baking powder,
sugar, egg yolks, buttermilk and ricotta.
Beat egg whites until soft peaks form;
gently fold into flour mixture.
Refrigerate for 15 minutes before using.
Heat maple syrup and bananas in a
small pan; keep warm.
Prepare pancakes one at a time (approx.
2 tablespoons of batter for each), using
a lightly buttered non-stick skillet.
Cook for 2 minutes on each side.
Serve with warm maple syrup