Spring Brunch, Banana Pancakes and a Giveaway!

We are only 2 days away from our Spring Brunch sponsored by Smirnoff.  We are so excited to have partnered with them to introduce some fabulous new flavors.  We will be hosting a fabulous pancake bar - our favorite combinations.  Orange Raspberry Pancakes, Blueberry Lemon Pancakes, Strawberry Shortcake Pancakes, Banana Nut Pancakes and soooo much more!!!

CLICK HERE FOR RICOTTA PANCAKES WITH BANANA PECAN SYRUP RECIPE

We have invited some of our favorite local bloggers to join the party and Tweet, Facebook and Instagram with you!  Make sure tune in Saturday at 11am PST.  You can join our party and follow along:

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@SmirnoffUS #SmirnoffSorbet

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Unsure how to follow on Twitter?  I personally like TweetChat.com for following on Twitter.  You log into your Twitter account.  Enter the hashtag you wish to follow.  It auto enters the hashtag on each post.  Which is a huge help.

Instagram Follow us on Instagram and get updates with candid photos from the party.

Enter below to win a $100 VISA gift card to host your very own Spring Brunch! Use the Rafflecopter widget to enter.  Giveaway open to US and Canada residents.  Entries accepted until May 4th 11:59pm PST.  GOOD LUCK!

a Rafflecopter giveaway
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 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup

For the Ricotta Pancakes:

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

For the Banana-Pecan Syrup:

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

Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.

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 until stiff but not dry.

Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.

Warm a serving platter in a 200 degree F oven.

Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. 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.

Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.

Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

Click here for a printable version 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!