Separate the eggs and mix the egg yolks with the milk and vanilla.
Sift the flour, baking powder and salt into a large mixing bowl. Add the egg yolks and milk, mix to combine and then add in 200g of the ricotta.
Whisk the egg whites in a separate bowl until stiff peaks and fold through the final mix.
Heat a frying pan over a medium heat. Add a little butter and pour in a ladle of the mix. Cook until golden then flip over and finish cooking. Continue until all the mix is cooked.
Stack the pancakes onto serving plates, add some sliced banana and pour over some honey vanilla syrup. Top with remaining ricotta.
To make the honey vanilla syrup: Place the water and sugar into a small saucepan and place over a low heat. Stir until sugar is dissolved then bring to the boil. Simmer for 5 minutes, add the vanilla and honey and stir to combine.