Decadent Banana Pecan Pancakes with Heavenly Caramel Sauce and Ricotta Whip
Indulge in these ultra-fluffy banana pecan pancakes that take breakfast to new heights. Made with fresh bananas and crunchy pecans, each pancake delivers a delightful combination of flavors. Topped with a silky-smooth caramel sauce and a light, airy ricotta whip, this recipe is perfect for any occasion — whether it's a special brunch, a cozy breakfast, or a dessert that will impress your guests. Most of the components can be prepped in advance, so you can enjoy a stress-free cooking experience. For a touch of richness, feel free to incorporate a splash of rum or brandy into the caramel sauce. Serve these pancakes warm and watch them disappear!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Caramel candies
6 ounces (chopped)
Cream
3/4 cup (light or whipping)
Pecan halves
1/3 cup (chopped)
Coconut
1 tablespoon (flaked (desiccated))
Rum or Brandy
1 tablespoon (optional)
Ricotta cheese
1 cup (smooth)
Confectioners' sugar
4 tablespoons (icing sugar)
Orange juice
2 tablespoons (freshly squeezed)
Orange zest
1/2-1 teaspoon (finely chopped)
Plain flour
1 cup (sifted)
Baking powder
2 teaspoons (sifted)
Bicarbonate of soda
1/2 teaspoon (sifted)
Salt
1 pinch (to taste)
Buttermilk
10 fluid ounces (room temperature)
Butter
2 tablespoons (melted)
Eggs
2 large (whites and yolks separated)
Vanilla essence
1/2 teaspoon (pure or extract)
Caster sugar
1 tablespoon (superfine sugar)
Bananas
2 medium (peeled and sliced)
Instructions
1
Begin by making the Caramel Pecan Sauce. In a small non-stick saucepan, gently melt the chopped caramel candies with the cream over low heat. Stir occasionally until the mixture is smooth.
2
Once smooth, stir in the chopped pecans and flaked coconut. If desired, add rum or brandy for an extra flavor kick. Remove from heat and keep warm. This sauce can be prepared ahead of time and reheated in the microwave just before serving.
3
Next, prepare the Ricotta Whip. In a mixing bowl, combine the ricotta cheese, confectioners' sugar, orange juice, and orange zest. Use a whisk to beat the mixture until it's well combined and creamy. Store it in the refrigerator until you're ready to serve.
4
For the Fluffy Banana Pancakes, start by sifting the plain flour, baking powder, bicarbonate of soda, and salt into a large mixing bowl.
5
In a 2-cup glass measuring cup, add the buttermilk and the butter. Microwave on high for about 2 minutes, or until the butter is fully melted.
6
In a separate bowl, lightly beat the egg yolks, then whisk them together with the warm buttermilk and butter mixture. Stir in the vanilla essence and caster sugar, ensuring the sugar dissolves fully.
7
Pour the buttermilk mixture into the dry ingredients and whisk gently until the batter is thick and smooth. This batter can be prepared a day in advance and refrigerated.
8
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter until fully incorporated. At this stage, you can also fold in the sliced bananas for even distribution.
9
Heat a 6-inch diameter fry pan or skillet over medium heat, lightly greased with melted butter or vegetable oil.
10
Pour 1/2 to 3/4 cup of batter for each pancake into the skillet, swirling gently to spread it out evenly. Cook until bubbles start to form on the surface (about 2 minutes).
11
If you haven't added the banana slices to the batter, now's the time to place a few on top of each pancake.
12
Once the underside is lightly browned, flip pancakes and cook the other side for another 2 minutes or until cooked through.
13
Transfer cooked pancakes to a baking tray in a low oven to keep warm while you finish cooking the remaining batter.
14
To serve, stack the pancakes on plates, generously drizzle with warm caramel pecan sauce, and finish with a dollop or two of the ricotta whip.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Banana Pecan Pancakes?
They are ultra-fluffy pancakes made with fresh bananas and pecans, topped with caramel sauce and a citrus-infused ricotta whip.
What is the signature topping for these pancakes?
The pancakes are topped with a warm Caramel Pecan Sauce and a light, airy Ricotta Whip.
How do you prepare the Caramel Pecan Sauce?
Melt chopped caramel candies with cream over low heat until smooth, then stir in pecans and flaked coconut.
Can I add alcohol to the caramel sauce?
Yes, you can add a tablespoon of rum or brandy for an extra flavor kick.
How do you make the Ricotta Whip?
Whisk together ricotta cheese, confectioners' sugar, orange juice, and orange zest until the mixture is creamy.
What makes the pancake texture so light?
The fluffiness comes from using baking powder, bicarbonate of soda, and folding in stiffly beaten egg whites.
Can I make the caramel sauce in advance?
Yes, the sauce can be prepared ahead of time and reheated in the microwave before serving.
How should the Ricotta Whip be stored?
The Ricotta Whip should be stored in the refrigerator until you are ready to serve.
What type of flour is recommended?
The recipe calls for one cup of sifted plain flour.
How do I combine the buttermilk and butter?
Mix them in a measuring cup and microwave on high for about 2 minutes until the butter is fully melted.
When do I add the egg yolks?
Lightly beat the egg yolks and whisk them into the warm buttermilk and butter mixture before adding to the dry ingredients.
Can the pancake batter be refrigerated overnight?
Yes, the batter can be prepared a day in advance and kept in the refrigerator.
Why must I beat the egg whites separately?
Beating them to stiff peaks and folding them in adds air to the batter, ensuring the pancakes are fluffy.
How do I incorporate the whipped egg whites?
Gently fold the whipped egg whites into the pancake batter until they are fully incorporated without deflating the air.
When is the best time to add sliced bananas?
You can either fold them into the batter or place them on top of the pancake while the first side is cooking.
What size pan should I use for cooking?
A 6-inch diameter fry pan or skillet is recommended for these pancakes.
How much batter is needed for one pancake?
Use approximately 1/2 to 3/4 cup of batter for each pancake.
How long does it take for bubbles to form?
Bubbles usually start to form on the surface after about 2 minutes of cooking.
What is the total cooking time per pancake?
It takes about 2 minutes on the first side and another 2 minutes on the second side.
How can I keep finished pancakes warm?
Transfer cooked pancakes to a baking tray and keep them in a low oven while you finish the rest.
What kind of pecans are best for this recipe?
The recipe uses 1/3 cup of chopped pecan halves.
Does the sauce contain coconut?
Yes, it includes one tablespoon of flaked (desiccated) coconut.
What citrus elements are in the Ricotta Whip?
The whip contains both freshly squeezed orange juice and finely chopped orange zest.
Is caster sugar different from regular sugar?
Caster sugar is a superfine sugar that dissolves more easily into the batter than standard granulated sugar.
What is the purpose of baking powder and bicarbonate of soda?
They act as leavening agents to help the pancakes rise and become light.
Should I use butter or oil to grease the skillet?
You can use either melted butter or vegetable oil to lightly grease the pan.
How many bananas does the recipe call for?
The recipe requires 2 medium bananas, peeled and sliced.
Can I use a microwave for any steps?
Yes, use it to melt the butter in the buttermilk and to reheat the caramel sauce if needed.
What kind of caramel candies should I buy?
Standard caramel candies that can be chopped and melted are ideal for this recipe.
What is the best way to plate this dish?
Stack the pancakes, drizzle generously with warm caramel pecan sauce, and add a dollop of ricotta whip.