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BEAT egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
HEAT griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.