Ricotta Cheese Pancakes with Pears or Strawberries
From: Caroline, Missouri, USA
Comments: Instead of the pear topping, you can use lots of fresh strawberry slices and sprinkle pancakes generously with icing sugar.
Servings: 3 to 4
Pear Topping
  • 2 tablespoons [30 g] unsalted butter
  • 4 Bosc or Anjou pears, peeled, cored and cut into 3/4-inch [2-cm] dices
  • 2 tablespoons [30 g] sugar
  • 1/4 teaspoon [1 mL] ginger
  • 1/4 teaspoon [1 mL] cinnamon
  • 1 tablespoon [15 mL] freshly squeezed orange juice
  • 1 teaspoon [5 mL] vanilla
  • 4 egg yolks
  • 1 cup [250 mL] low-fat ricotta cheese
  • 2 tablespoons [30 g] sugar
  • 1 tablespoon [15 mL] finely minced orange ring
  • 1/2 cup [70 g] all-purpose flour
  • 4 egg whites
  • Pinch of salt
  • Unsalted butter [for cooking]
  • Maple syrup [optional]
Pear Topping
  • Melt unslated butter into a non-stick skillet over medium heat.
  • Add pear dices and sprinkle with sugar; cook, stirring occasionally, for approximately 10 minutes, until pears are soft and slightly caramelized.
  • Delicately stir in ginger, cinnamon, orange juice and vanilla.
  • Cook for 1 minute; keep warm.
  • Into a bowl, combine egg yolks, ricotta cheese, sugar, orange rind and flour.
  • Whisk until well combined; reserve.
  • Into a large bowl, using an electric mixer, beat together egg whites and pinch of salt, until stiff.
  • Add 1/3 beaten egg whites into ricotta cheese mixture; gently fold in remaining beaten egg whites, until no white steak remains.
  • Heat about 1 tablespoon [15 g] unsalted butter into a large non-stick skillet, over medium heat.
  • Pour in 1/4 cup [60 mL] batter for each pancake; cook for about 2 minutes on each side, until lightly browned.
  • Cook pancakes into batches, adding unsalted butter as needed.
  • Serve immediately, topped with pear topping, along with maple syrup, if desired.