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Fluffy Ricotta Pancake

Fluffy pancakes topped with maple-pear compote and whipped cream
Vorbereitungszeit30 Min.
Zubereitungszeit15 Min.
Arbeitszeit45 Min.
Gericht: Frühstück, Nachspeise
Land & Region: American
Keyword: compote, fluffy, fruit, maple, pancake, pear, ricotta, soft, winter
Portionen: 4 people
Kalorien: 810kcal

Equipment

  • Mixer
  • Measurement cup
  • Saucer
  • Pan
  • Spatula

Zutaten

Maple pear

  • 1 medium-ripe pear quartered, cored, and thinly sliced
  • 120 ml water or 1/2 cup
  • 2 tbsp maple syrup
  • 1 tbsp unsalted butter
  • 1/2 tsp cinnamon powder
  • 2-3 cloves
  • 1 pinch salt

Fluffy Ricotta pancake

  • 1 small/medium egg separated
  • 1 pinch salt
  • 250 gr Ricotta cheese
  • 500 ml milk or buttermilk or 1/2 carton
  • 250 ml flour or 1 cup

Anleitungen

Maple pear compote

  • As an add on for the ricotta pancake you can first prepare a maple-pear compote. For the compote, add the pear slices, water, maple syrup, butter, cinnamon, clovers, and salt to a small pot over medium heat.
  • Bring to a boil and cook uncovered until pears are tender and the liquid thickens, about 10 minutes. Set aside.

Fluffy ricotta pancake

  • In a large bowl, beat egg whites with an electric mixer until foamy. Add a pinch of salt, and beat further until stiff peaks form.
  • Place ricotta cheese, egg yolks, and milk (or buttermilk) in a large bowl and mix. Gradually add flour into the mixture, making sure not to over-mix.
  • Mix in 1/3 of the beaten egg whites into the batter with a rubber spatula. Gently fold in the rest of the egg whites a bit at a time, making sure not to lose the volume.
  • Preheat a large skillet or a griddle over medium heat. Once hot, melt butter or vegetable oil and wipe off with a paper towel. Scoop approximately 1/4 cup of batter onto the griddle and cook until golden, about 2 minutes. Flip and cook until golden on the other side. Repeat with the rest of the batter.
  • Melt a slice of butter on top of the hot ricotta pancake, garnish with several slices of the maple-pear compote, and sprinkle pomegranates, toasted walnuts, and thyme sprigs. Drizzle maple syrup all over and serve.