Ricotta is a soft Italian cheese made from milk whey left over from cheesemaking. The resultant pancakes are richer than the buttermilk version, having a higher fat content, and producing a similarly fluffy-texture. For me, the taste is not as good as a buttermilk pancake, but that could be down to the fact I can get good quality buttermilk, at an affordable price, more easily than an equivalent ricotta I'm prepared to treat this way.
This is my go-to recipe for Ricotta Pancakes. It's adapted from the one in Breakfast, Lunch, Tea by Rose Carrarini of Rose Bakery in Paris and includes the reminder: 'when adding "wet to dry" never knock the air out of the mixture by over-mixing the batter. In fact at this point you should "turn the batter over with a large spoon no more than eight times!' Serve with your choice of fruit compote or, as here, with that unbeatable combination of bananas and maple syrup. —Evie