Get your ingredients ready now, and come Saturday morning, you can whip up these delicious pancakes and enjoy a leisurely weekend breakfast!
Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.
Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.
Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.
The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.
Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)
In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.
In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.
Pour 2 oz portions of batter in each of the pans to form pancakes.
Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.
