LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP
Provided by Eric Greenspan
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
- For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
- For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
- Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
- Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.
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Ishola Kemi
[email protected]5 stars!
Joe Belz
[email protected]These pancakes are a must-try for any pancake lover.
Muhhamad ali Sher
[email protected]I highly recommend this recipe to anyone who loves pancakes.
Kshitij Sharma
[email protected]These pancakes are perfect for a special occasion breakfast or brunch.
Alysse
[email protected]I've never had lemon ricotta pancakes before, but I'm so glad I tried them. They're amazing!
Nonjabulo
[email protected]I'm not much of a cook, but these pancakes were so easy to make. Even I could do it!
nothingbutfinest Culler
[email protected]These pancakes are so good, I could eat them for breakfast, lunch, and dinner!
doris makena
[email protected]I'm definitely going to be making these pancakes again soon.
Prothik Sill
[email protected]These pancakes are a great way to start the day. They're light, fluffy, and full of flavor.
M. Kilany
[email protected]The recipe was easy to follow and the pancakes turned out perfectly.
Joshua Adebisi
[email protected]I'm not usually a fan of ricotta cheese, but it worked surprisingly well in these pancakes.
Luna Cipher
[email protected]These pancakes were so light and fluffy, they practically melted in my mouth.
Anas Maxamed
[email protected]I loved the addition of amaretto syrup. It gave the pancakes a subtle almond flavor that really brought the whole dish together.
Mudassar Ahmad
[email protected]The brown butter stone fruit compote was the perfect topping for these pancakes. It added a sweetness and richness that balanced out the tanginess of the lemons.
Calvin Lofaro
[email protected]These lemon ricotta pancakes were an absolute delight! The combination of tangy lemon and creamy ricotta cheese made for a truly unique and flavorful pancake experience.