Preheat a griddle or skillet over medium heat to hot; warm a serving platter to 200°F
Sift the dry ingredients together onto wax paper or a plate; set aside.
Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside.
Beat the egg yolks, milk and ricotta together 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 whites with a rubber spatula.
Grease the griddle or skillet with butter or oil.
Pour 1/4 to 1/3 cup batter per pancake onto the griddle and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over.
Cook on the other side 2 more minutes, or until golden brown.
Transfer to warm platter until ready to serve. Serve on heated plates topped with banana-pecan syrup.
Banana-pecan syrup: Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1/2 cup chopped pecans and sauté for 1 minute, or until fragrant. Add 2 small bananas, thinly sliced (3/4 cup) and cook, stirring, for about 2 minutes. Add 1 cup cane or maple syrup; cook for 1 to 2 minutes, until syrup is hot and slightly thickened. Remove from heat and keep warm till ready to serve.