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Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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Ingredients

3/4 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking powder

Pinch fine sea salt

1 cup fresh ricotta cheese

3/4 cup whole milk

3 eggs, separated

1/2 teaspoon vanilla extract

Finely grated zest of 1 orange

Butter or nonstick cooking spray, for cooking

Fig and Pistachio Compote, recipe follows

Confectioners' sugar, for garnish

Fresh mint sprigs, for garnish

Fig and Pistachio Compote:

12 ounces fresh figs, quartered

4 tablespoons unsalted butter

1/4 cup clover honey

1/4 cup lightly packed dark brown sugar

1/2 cup lightly toasted pistachios, coarsely chopped

Kosher salt and freshly ground black pepper

Directions

  1. Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
  2. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  3. Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.

Fig and Pistachio Compote:

  1. Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.

Cook’s Note

If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.

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