Best 4 Orange Ricotta Pancakes With Caramelized Fig And Pistachio Compote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Kick-start your day with a delightful and vibrant breakfast experience with these exceptional Orange Ricotta Pancakes. Bursting with citrusy and creamy flavors, each pancake is a perfect harmony of light and fluffy textures. Served with a tantalizing Caramelized Fig and Pistachio Compote, these pancakes offer a symphony of sweet and nutty notes that will elevate your taste buds. The compote is a delectable blend of sweet figs caramelized to perfection, crunchy pistachios, and a hint of aromatic spices. Indulge in a complete culinary journey with this enticing combination that promises to make your morning extraordinary.

Here are our top 4 tried and tested recipes!

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE



Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote image

Bobby brings the flavours of Tuscany to these indulgent pancakes.

Provided by Bobby Flay

Categories     breakfast,brunch,cheese,fruit,nuts

Time 30m

Yield 2 servings

Number Of Ingredients 19

¾ cup all-purpose flour
2 Tbsp sugar
½ tsp baking powder
Pinch fine sea salt
1 cup fresh ricotta cheese
¾ cup whole milk
3 eggs, separated
½ tsp 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
12 oz fresh figs, quartered
4 Tbsp unsalted butter
¼ cup clover honey
¼ cup lightly packed dark brown sugar
½ cup lightly toasted pistachios, coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 2 to 3 servings (About nine 3-inch pancakes)

Number Of Ingredients 14

1/4 cup granulated sugar
Freshly grated rind of 1/2 large orange
2/3 cup all-purpose or pastry flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk ricotta (preferably fresh)
1/4 cup sour cream
1/4 cup heavy cream
3 tablespoons freshly squeezed orange juice
1/2 lemon
3 large eggs, separated
2 tablespoons unsalted butter, plus more as needed, at room temperature
Confectioners' sugar or orange blossom honey (optional)

Steps:

  • Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
  • Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.-Brehan Kohl, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon vanilla extract
Maple syrup and confectioners' sugar, optional

Steps:

  • In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 7

1 3/4 cups (15 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar or maple syrup

Steps:

  • In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
  • Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

Tips:

  • For the best results, use fresh oranges and ricotta cheese.
  • Be sure to whisk the dry ingredients together before adding them to the wet ingredients.
  • Do not overmix the batter, as this can result in tough pancakes.
  • Cook the pancakes over medium heat, flipping them once when the edges start to brown.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
  • For the caramelized fig and pistachio compote, be sure to use ripe figs.
  • Cook the figs and sugar over medium heat, stirring frequently, until the figs are soft and caramelized.
  • Add the pistachios and orange zest to the compote and stir to combine.
  • Serve the compote warm or at room temperature.

Conclusion:

Orange ricotta pancakes with caramelized fig and pistachio compote are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, with a hint of orange flavor. The compote is sweet and tangy, with a nutty crunch from the pistachios. This dish is sure to be a hit with everyone at your table.

Related Topics