Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote

Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote
19 Ingredients
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • Pinch fine sea salt
  • 1 cup fresh ricotta cheese
  • 3/4 cup whole milk
  • 3 eggs, separated
  • 1/2 teaspoon 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 ounces fresh figs, quartered
  • 4 tablespoons unsalted butter
  • 1/4 cup clover honey
  • 1/4 cup lightly packed dark brown sugar
  • 1/2 cup lightly toasted pistachios, coarsely chopped
  • Kosher salt and freshly ground black pepper
Nutrition
1428
71% daily value
2 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

110% 71

Saturated

178% 36

Trans

- 1

Monounsaturated

- 23

Polyunsaturated

- 8

Carbs

56% 169

Carbs (net)

- 158

Fiber

46% 12

Sugars

- 116

Sugars, added

- 74

Protein

77% 39

Cholesterol

131% 394

Sodium

69% 1648

Calcium

65% 651

Magnesium

30% 122

Potassium

38% 1317

Iron

36% 6

Zinc

27% 4

Phosphorus

109% 764

Vitamin A

65% 581

Vitamin C

67% 40

Thiamin (B1)

59% 1

Riboflavin (B2)

66% 1

Niacin (B3)

22% 4

Vitamin B6

50% 1

Folate equivalent (total)

59% 234

Folate (food)

- 112

Folic acid

- 72

Vitamin B12

25% 1

Vitamin D

1% 3

Vitamin E

15% 3

Vitamin K

20% 16
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