Ricotta pancakes with winter fruit compote & vanilla yogurt

Ricotta pancakes with winter fruit compote & vanilla yogurt

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

These light and fluffy pancakes make a great weekend brunch dish. Serve with poached apples, dates and pears spiced with cinnamon

Nutrition and extra info

Additional info

  • compote only
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
370
protein
15g
carbs
53g
fat
11g
saturates
4g
fibre
6g
sugar
27g
salt
0.6g

Ingredients

  • 2 apples, peeled, cored and cut into wedges
  • 2 pears, peeled, cored and cut into chunks
  • 4 dates, stoned and chopped
  • 1 cinnamon stick
  • 3 oranges, 1 juiced and 2 segmented
  • 4g 0% fat Greek yogurt
  • 1 tsp vanilla bean paste
  • 140g plain flour
  • 1 tsp baking powder
  • 2 large eggs, separated
  • 150ml skimmed milk
  • 175g ricotta
  • 1 tbsp vegetable oil

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Method

  1. Place the apples, pears, dates, cinnamon stick and orange juice in a saucepan with 1 tbsp of water. Cook on a low heat for 15-20 mins until the fruit is soft and juices have thickened. In a small bowl, mix the yogurt with the vanilla bean paste. Set aside.
  2. Meanwhile, make the pancakes in a large bowl, sieve together the flour and baking powder. In a jug, mix the egg yolks, milk and ricotta, then whisk until smooth. In another bowl, beat the egg whites until stiff peaks form. Next, pour the ricotta mix into the flour, whisking together briefly. Gently fold in the egg whites in two batches.
  3. Heat a little of the oil in a large, non-stick frying pan. Dollop in a spoonful of the pancake mixture – you’re looking to make about 12 pancakes from the batter. Fry for 1-2 mins on each side until puffed up and cooked through. Pile up on a plate with some foil placed loosely on top to keep them warm. Repeat to use up all the batter. Stir the orange segments through the compote and warm through. Serve the pancakes with a spoonful of compote and a dollop of the vanilla yogurt on the side.

Recipe from Good Food magazine, March 2014

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