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Ricotta Pancakes with Spiced Pears


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  • Pear Topping:
  • 2 Tablespoons butter
  • 3 large Bosc pears, peeled,
  • cored and cut into 1"dice
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • Pancakes:
  • 4 lg. eggs, separated
  • 1 cup low-fat ricotta cheese
  • 2 Tablespoons sugar
  • 1 tablespoon orange zest
  • 1/2 cup all-purpose flour
  • pinch salt
  • 4 tablespoons butter, for cooking


Servings 4


Step 1

To make pear topping: melt the butter in a lg. saute pan over med-high heat. Add the pears and saute for about 5 min. or until pears are softened. Add the sugar and continue cooking until the sauce is slightly caramelized, about 3 min. Add the cinnamon, orange juice and vanilla, and cook for another min. Cover and keep warm.
Pancakes: Combine the egg yolks, ricotta, sugar, orange zest and flour in a med. size bowl. Whisk until well-combined,
In a lg. bowl combine egg whites and pinch of salt. Beat on med. speed until egg whites are stiff but not dry.
Gently fold a third of egg whites into the ricotta mixture. Fold in remaining whites, making sure that no white streaks are left in the batter.
To cook the pancakes, heat a lg. griddle or a nonstick skillet over med. heat. Add 2 Tablespoons butter, when melted, pour about 1/4 c. batter into skillet. Cook 2-3 min. on each side, until lightly browned. Add more butter as necessary.
Serve pancakes immediately with pear topping.
Can also use apples or strawberries in place of pears. 1/2 recipe makes enough for 2. 3 pancakes each.
Enjoy: Delicious


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