Banana Blueberry Ricotta Pancakes with Mango

Steps

1. Toast the pecans in a dry large nonstick skillet over medium heat for 3 to 4 minutes until fragrant, then tip them onto a plate.
2. Toss the mango with the lime juice in a small bowl and set the fruit topping aside.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, whisk the mashed banana, ricotta, egg yolks, milk, vanilla, lemon zest and half the melted butter until smooth.
5. In a clean bowl, beat the egg whites to soft peaks.
6. Stir the flour mixture into the banana mixture just until no dry streaks remain; a few lumps are fine.
7. Gently fold in the beaten egg whites in two additions, then fold in the blueberries.
8. Heat the skillet over medium-low heat and brush it lightly with some of the remaining melted butter.
9. Pour about 1/3-cup portions of batter into the skillet and cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the centers spring back, reaching 160°F (71°C). Brush the skillet with more of the remaining butter between batches until it is used up.
10. Serve the pancakes topped with the mango, the toasted pecans and a drizzle of the maple syrup.