Orange Ricotta Pancakes With Caramelized Fig And Pistachio Compote Recipes

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ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.-Brehan Kohl, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon vanilla extract
Maple syrup and confectioners' sugar, optional

Steps:

  • In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.

Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE



Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote image

Bobby brings the flavours of Tuscany to these indulgent pancakes.

Provided by Bobby Flay

Categories     breakfast,brunch,cheese,fruit,nuts

Time 30m

Yield 2 servings

Number Of Ingredients 19

¾ cup all-purpose flour
2 Tbsp sugar
½ tsp baking powder
Pinch fine sea salt
1 cup fresh ricotta cheese
¾ cup whole milk
3 eggs, separated
½ tsp vanilla extract
Finely grated zest of 1 orange
Butter or nonstick cooking spray, for cooking
Fig and Pistachio Compote, recipe follows
Confectioners' sugar, for garnish
Fresh mint sprigs, for garnish
12 oz fresh figs, quartered
4 Tbsp unsalted butter
¼ cup clover honey
¼ cup lightly packed dark brown sugar
½ cup lightly toasted pistachios, coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
  • Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  • Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
  • Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.

ORANGE PANCAKES WITH FAGE TOTALANDREG; GREEK YOGURT



Orange Pancakes with FAGE Totalandreg; Greek Yogurt image

Make your weekend brunch extra special.

Provided by Food Network

Time 25m

Number Of Ingredients 10

10.6 oz FAGE Total® Greek Yogurt
14 oz FAGE Total® 0% Greek Yogurt
7.9 oz plain flour
2.5 oz sugar
1 tsp baking soda
½ tsp baking powder
1 egg
4.7 fl oz orange juice
Drizzle maple syrup
2 oranges, peeled and segmented

Steps:

  • Combine the flour, sugar, baking soda and baking powder. Stir in egg, orange juice and 300g FAGE Total® Greek Yogurt. Leave to rest 5 minutes. Heat a large non-stick fry pan with a little oil in it, and then wipe it out with a kitchen paper. BE CAREFUL - IT'S HOT! Using a small ladle, pour 1 ladle of the mixture into the pan, twisting it around to make a pancake shape. When large bubbles form on top of the pancake, flip it over to brown the other side. When golden brown on both sides, remove from pan, keep warm and repeat this process a further 7 times, until you have 8 golden pancakes. To serve, place 1 pancake on a plate with 4-5 orange segments and a large spoonful of FAGE Total® 0% Greek Yogurt. Place another pancake on top and drizzle with maple syrup.

VALENCIA ORANGE RICOTTA PANCAKES



Valencia Orange Ricotta Pancakes image

Delicious pancakes that are light and fluffy with a refreshing essence of Valencia orange.

Provided by May Day

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 medium Valencia orange
1 (15 ounce) container whole-milk ricotta cheese
4 large eggs
½ cup all-purpose flour
2 teaspoons white sugar
½ teaspoon baking powder
cooking spray
¼ cup maple syrup, or to taste

Steps:

  • Grate 1 teaspoon zest from orange. Remove and discard the remaining peel, and cut orange into wheels. Set zest and orange wheels aside.
  • Whisk ricotta cheese, eggs, and orange zest together in a medium bowl. Add flour, sugar, and baking powder; whisk to combine.
  • Spray a nonstick skillet with cooking spray and heat over medium heat for 1 minute. Drop about 1/4 of the batter into the hot skillet and cook until bubbly, 4 to 5 minutes. Flip and cook until golden brown, another 4 to 5 minutes. Repeat with remaining batter to make 3 more pancakes.
  • Serve with orange wheels and maple syrup.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 36.8 g, Cholesterol 219 mg, Fat 13.7 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 6.8 g, Sodium 266.2 mg, Sugar 14.6 g

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 7

1 3/4 cups (15 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar or maple syrup

Steps:

  • In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
  • Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.

FIG AND ORANGE COMPOTE



Fig and Orange Compote image

Provided by Pierre Franey

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 seedless oranges
2 cups sugar
1 cup water
2 tablespoons grenadine syrup
8 ripe figs
6 tablespoons Grand Marnier
4 sprigs fresh mint

Steps:

  • Using a zester, remove the zest of one orange in long strips.
  • Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
  • Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
  • Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
  • Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
  • Just before serving, slice the 4 uncooked figs lengthwise into four sections.
  • Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 0 grams, Carbohydrate 142 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 135 grams

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

Provided by Ron Silver

Categories     Cheese     Dairy     Breakfast     Brunch     Mother's Day     Ricotta     Orange     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 pancakes

Number Of Ingredients 7

4 extra-large eggs, separated
1 1/3 cups ricotta cheese
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated orange zest
1/2 cup all-purpose flour
Pinch of salt
Melted butter for the griddle and for brushing on the pancakes

Steps:

  • 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
  • 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
  • 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
  • 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
  • 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
  • 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.

ORANGE RICOTTA PANCAKES RECIPE - (4.5/5)



Orange Ricotta Pancakes Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 20

Raspberry Orange Syrup:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup ricotta cheese
1/4 cup orange juice
2 eggs
2 teaspoons finely shredded orange peel
Butter
Fresh raspberries
Powdered sugar (optional)
1 recipe Raspberry Orange Syrup
1 cup sugar
1/2 cup orange juice
1 tablespoon lemon juice
1 pint fresh raspberries

Steps:

  • For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined. Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

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