Pancake: Banana Caramel and Strawberry Balsamic

I have been stoked with pancakes since last week's Banana Pancake with Coconut Syrup Peanut Butter. I have practically been waiting to do another pancake since. Nothing special about this week's pancake but the sauces: Banana Caramel Sauce and Strawberry Balsamic Vinegar. They were good individually, but also superb with mixed. The best part is, they are super easy to make.
I made quite a few changes in the recipe, which I'll show in bracket and italic.

Ingredients
(make 20 10cm pancakes)
4 eggs
2 tbs white sugar
375ml buttermilk or 200ml milk + 175ml Greek yogurt (lemon juice + milk)
50g melted butter (Coconut oil)
1 1/2C self raising flour (whole wheat flour + salt and baking powder)
1/2 tsp cinnamon sugar (cinnamon + sugar)
200g fresh ricotta

Option:
berries
chocolate chips

1. Separate the white and yolk of the eggs. Beat the yolk with sugar until pale and creamy.
   
2. Stir in buttermilk and melted butter to blend (I used coconut oil).
3. Fold in the flour (whole wheat flour + 1 tsp salt + 1 1/2 tsp baking powder), cinnamon and sugar.
   (I prepared this a night ahead and stick the bowl into the fridge for overnight)
4. Stir in ricotta cheese. Whisk the egg white until soft peaks are formed. Carefully fold the egg white into the flour mixture. DO NOT OVER MIX.
5. Melt a tablespoon of butter over medium heat. Scoop 1/2 cup of the mix for one pancake. When the bottom is about to set, (Optional: sprinkle some berries or chocolate chips over the top) flip to fry the other side. You may transfer the pancake to a 100C oven to keep warm while you work on the sauce.

Banana Caramel Sauce
Ingredients
(enough for 2 pancake)
1 Banana, chopped
2 Tablespoon butter
2 Tablespoon brown sugar

1. Melt butter over low heat. Stir in sugar and banana. Stir infrequently until the sugar is melted.
2. Spoon over pancake to serve.

Strawberry Balsamic Vinegar
Ingredients
Strawberry, diced
2 Tablespoon brown sugar (maple syrup)
2 Tablespoon balsamic vinegar

Toss everything together. Chill in refrigerator until ready to serve.