On Sunday morning, I opened my fridge to see a half full (some might say half empty) container of ricotta on one shelf and a jar of fig compote on another. The kiddies asked for a batch of pancakes so it was only natural I whip up some ricotta pancakes and serve them with a spoonful of fig compote, right?
I’ve seen some ricotta pancake recipes call for separating the eggs, adding yolks to the initial batter, then whipping the egg whites to stiff peaks and folding those in as well. I have to admit, I think those steps are kind of unnecessary. Not that I’ve done any experiments to officially note any differences between either method, but I’ve always been left satisfied with the fluffy, light pancakes my simple whisking of all ingredients has yielded.
So here’s my recipe for ricotta pancakes. I flavored this batch with a splash of my aunt’s homemade vanilla but feel free to add either orange or lemon zest to perk these pancakes up as well.
Ricotta Pancakes with Fig Compote
Makes about 8 pancakes
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup milk
1 cup ricotta
Butter (for coating griddle)
Fig compote (recipe below)
In a large bowl whisk the flour, baking powder and salt until well combined. Add the sugar, eggs, vanilla, milk and ricotta and whisk briefly (batter should be lumpy so don’t over stir). Note: If the batter seems much too thick add a splash of milk to thin it out.
Heat a griddle or skillet over medium-high heat and once hot coat with a little butter. Drop batter by 1/4 cupfuls onto the hot griddle and cook until small holes begin to form on top. Using a spatula, flip the pancake and cook just a couple minutes more until golden. Note: To keep other pancakes warm while making the rest, place on a baking sheet, cover with foil and heat in a 175-degree oven.
Serve pancakes with a spoonful of compote and a drizzle of maple syrup.
Fresh Fig Compote
Clean and dry about three cups of fresh small- to medium-size figs. Peel the figs carefully. Slice the figs in half and add to a saucepan along with 1/2 cup sugar and 2 cups water. Cook until the figs are really tender and reduced to a jam-like consistency. If needed, add a bit more water to continue cooking figs until tender.
Once done, remove pan from heat and stir in a teaspoon of vanilla extract. Let compote cool then spoon into sterilised jars; cover tightly and store in the refrigerator. Serve over pancakes, ice cream, yogurt or mascarpone cheese.