WHOLE WHEAT RICOTTA PANCAKES WITH FALL FRUIT COMPOTE

 

  • Cooking Time: 40 minutes
  • Servings: 4
  • Preparation Time: 20 min.

Ingredients

  • For compote: 5 Macintosh apples, peeled and sliced into chunks
  • 1/2 cup raisins
  • 1/2 cup dried cherries
  • 2 Tbls. lemon juice
  • 1 cup apple juice
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup brown sugar
  • 2 Tbls. butter
  • For pancakes: 1 cup ricotta cheese
  • 1 cup yogurt
  • 1/2 cup buttermilk
  • 1 tsp. lemon juice
  • 3 eggs, separated
  • 1 cup whole wheat flour
  • 1 tsp. ground cinnamon
  • dash of nutmeg
  • dash of salt
  • 1 Tbls. sugar
  • 1/2 tsp. baking soda
  • 1/4 cup chopped pecans (for serving)

Directions

  • Prepare compote:
  • In a medium sauce pan, bring apples, juices, and sugar to a boil over medium high heat.
  • Cook for 20 minutes, stirring frequently.
  • As the apples begin to soften, use a spoon to break them apart if needed. Add cinnamon, nutmeg, raisins, cherries, and butter and reduce heat to a simmer.
  • Continue cooking and stirring for 20 more minutes or until thickened.
  • This can be made a few days in advance and will keep in the fridge in an airtight container for a fw weeks. Just warm it up before serving.
  • For the pancakes: In a medium bowl, whisk dry ingredients and set aside.
  • In another bowl, beat egg yolks, ricotta, yogurt, and half of the buttermilk.
  • In a third bowl, beat egg whites until soft peaks form.
  • Blend dry ingredients into ricotta mixture until just combined.
  • Gently fold egg whites into ricotta mixture.
  • If the batter is very thick, you may thin it with a little of the reserved buttermilk, just fold it in carefully so as not to deflate the egg whites.
  • Spoon batter onto a hot, greased griddle. Cook about 2-3 minutes per side or until golden brown.
  • Serve with compote and chopped pecans.

Notes

Categories: Misc. Condiment  Pancake 
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