Banana Pancakes With Ricotta Cream and Caramel Sauce

For Ricotta Cream: Whisk together all ingredients until well combined. Cover and refrigerate until using.

For Caramel Sauce: In a small, non-stick saucepan over low heat, melt together caramels and cream, stirring occasionally, until smooth and combined.

Add pecans, coconut and rum or brandy. Stir to combine, then remove from heat. Set aside and keep warm.

For Pancakes: In a small bowl, mix buttermilk and butter. Lightly beat yolks, then whisk into buttermilk mixture. Add vanilla and caster sugar; stir until sugar is dissolved.

Sift together flour, salt, baking powder and baking soda into a large bowl. Add buttermilk mixture and whisk until batter is thick and smooth.

In a clean, dry bowl, beat egg whites until stiff. Carefully fold egg whites into batter until combined (bananas can be added now or during cooking).

Pour 1/2-3/4 cup of batter into a small, lightly greased skillet over medium heat. Swirl skillet quickly to spread batter evenly over bottom of skillet. Cook until bubbles begin to appear on surface. Lay some banana slices on top. Cook pancakes until golden brown on both sides. Keep warm while you finish the others.

To Serve: Drizzle warm caramel sauce over each pancake and top with a generous dollop of ricotta cream.