If you’re looking for a delicious and unique breakfast recipe, look no further than pancakes with ricotta and compote. This dish takes the classic pancake to the next level with the addition of creamy ricotta cheese and a tangy, spiced quince compote.

To start, you will need to make the pancake batter. In a mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together 1 cup of ricotta cheese, 1/2 cup of milk, 2 eggs, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter.

Heat a nonstick pan over medium heat and lightly grease with butter or cooking spray. Use a 1/4 cup measuring cup to scoop the batter onto the pan. Cook until bubbles form on the surface of the pancake and the edges are set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adding more butter or cooking spray as needed.

While the pancakes are cooking, prepare the quince compote. Quince is a hard, yellow fruit that is similar in flavor to a sour apple. To make the compote, peel and core 2 large quinces and cut them into small pieces. In a medium saucepan, combine the quince with 1/2 cup of water, 1/4 cup of sugar, 1 cinnamon stick, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, until the quince is soft and the liquid has thickened. Remove the cinnamon stick and let the compote cool slightly.

To serve, stack the pancakes on a plate and spoon the quince compote over them. You can also add a dollop of whipped cream or a drizzle of maple syrup, if desired. The combination of fluffy pancakes, creamy ricotta, and tangy quince is sure to impress any breakfast guest.

This recipe is also very versatile and can be adapted to your tastes. Try adding a pinch of nutmeg or ginger to the pancake batter for extra flavor. You can also use other types of fruit compote, such as apple or pear, instead of quince. Or, omit the compote altogether and serve the pancakes with fresh berries and a sprinkle of powdered sugar.

In conclusion, pancakes with ricotta and quince compote are a delicious and unique breakfast dish that is sure to impress. With a few simple ingredients and some basic cooking skills, you can make this dish in no time. So, the next time you’re in the mood for pancakes, give this recipe a try and enjoy a flavorful and satisfying meal.

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