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
Pancakes
- 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]
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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.
Pancakes
- 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.
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