Orange Ricotta Pancakes With Fig Pistachio Compote

C4Bimbos's picture

Feb. 21, 2013

Ingredients

All purpose flour 3 Cup (48 tbs)
Baking powder 1 Teaspoon
Sugar 2 Tablespoon
Salt 1 Pinch
Eggs 3 Medium , seperated
Ricotta 1 Cup (16 tbs)
Whole milk 3 Cup (48 tbs)
Vanilla extarct 1 Teaspoon
Orange 1 Medium , zested
For compote
Butter 4 Tablespoon
Brown sugar 1 Cup (16 tbs)
Honey 1 Cup (16 tbs)
Dried figs/Fresh figs 12 Ounce
Pistachio nuts 1 Cup (16 tbs)
Cooking spray 4 Dash
For garnish
Mint sprig 2 Small
Powdered sugar 1 Teaspoon

Directions

MAKING

1. In a large bowl, put together, flour, baking powder, sugar and salt, set aside.

2. In another bowl put together ricotta cheese, milk, vanilla and orange zest and beat well to combine.

3. Pour the cheese mixture into the dry ingredients and whisk well to mix.

4. In a bowl beat the egg white until light and fluffy.

5. Fold the egg white lightly into the flour mixture.

6. In a saucepan, melt butter, brown sugar, honey, figs and pistachios, allow to cook until the fig are tender and mixture thickens.

7. In a hot sprayed griddle, ladle the pancake batter and allow to cook until bubbles start to appear on top.

FINALIZING

8. Flip and allow to cook on the other side, until it turn golden brown.

9. Remove the pan cake and keep warm, repeat the process for remaining batter.

SERVING

10. In a serving plate, stack the pancake and spoon the compote top and side.

11. Sprinkle with powdered sugar, garnish with mint and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 831Calories from Fat 288

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 240 mg10%

Total Carbohydrates 122 g40.7%

Dietary Fiber 11 g44%

Sugars 84 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet