Thin Caramelized Banana Swedish-Style Pancakes

Steps

1. Melt one third of the butter in a small dish and let it cool slightly.
2. In a bowl, whisk the eggs, then whisk in the milk, the melted butter and the vanilla.
3. In a second bowl, mix the flour, the granulated sugar, the salt, the nutmeg and the lemon zest.
4. Whisk the egg mixture into the flour mixture gradually until smooth and thin like cream. Rest the batter 10 minutes.
5. Meanwhile, melt the second third of the butter in a large nonstick skillet over medium heat, add the brown sugar and the banana slices, and cook 2 to 3 minutes, turning once, until golden and glossy. Move the bananas to a plate and wipe the skillet.
6. Brush the skillet lightly with a little of the last third of the butter over medium heat. Pour in about 1/4 cup batter and swirl to coat the pan thinly.
7. Scatter a few caramelized banana slices over the wet batter and cook 1 to 2 minutes until the edges are lacy and golden, then flip and cook 30 to 60 seconds until the batter is set through, 160°F (71°C).
8. Repeat with the remaining batter and banana slices, brushing the skillet with the rest of the last third of the butter as needed and stacking the pancakes warm.
9. Fold each pancake into quarters and serve about four per person with a spoonful of the ricotta alongside.