Ricotta Pancakes With Winter Fruit Compote Vanilla Yogurt Recipes

FLUFFY RICOTTA PANCAKES

Steps:

• Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
• Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
• Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
• Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
• Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
• Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
• Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
• Serve warm with maple syrup and strawberries.

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Steps:

• For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
• For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
• For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
• Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
• Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

THE BEST RICOTTA PANCAKES

Steps:

• Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
• Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

STONE-FRUIT COMPOTE

Steps:

• In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.