Ricotta Pancakes with Sautéed Spiced Pears

By á-830

Ingredients

• For pear topping:
• 2 Tbsp. unsalted butter
• 3 large Bosc or Anjou pears, peeled, cored and cut into 1-inch cubes
• 2 Tbsp. granulated sugar
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1 tbsp fresh orange juice
• 1 tsp vanilla
• For pancakes:
• 4 large eggs, separated
• 1 cup low-fat ricotta cheese
• 2 tbsp granulated sugar
• 1 tbsp finely chopped orange zest
• 1/2 cup all-purpose flour
• 1 pinch salt
• 4 tbsp unsalted butter, divided

Details

Servings 4

Preparation

Step 1

1. Make the pear topping. Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add the pears and sauté for about 5 minutes or until pears start to soften. Sprinkle with 2 tablespoons sugar; cook until the pears are soft and the sauce is slightly caramelized, about 3 minutes. Add ginger, cinnamon, orange juice and vanilla, and cook for 1 minute. Cover and keep warm. (Topping can be made up to one day ahead. Cover and refrigerate. Reheat gently before serving).

2. Make the pancakes. Combine the egg yolks, ricotta, 2 tbsp sugar, orange zest and flour in a medium bowl, and whisk until well combined.

3. In a large bowl with an electric mixer, combine the egg whites and salt. Beat on medium speed until the egg whites are stiff but not dry. Add one-third of the egg whites to the flour mixture and fold them in gently. Fold in the remaining egg whites, making sure no white streaks are left in the batter.

4. Heat 2 tbsp butter in a large griddle or sauté pan over medium heat. Pour in about 1/4 cup batter for each pancake. Cook about 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.

5. Serve the pancakes immediately with a large dollop of pear topping.