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Name: Ricotta Pancakes with Cranberry Apple Compote
Yield: 6 servings
Ingredients: 1 cup fresh cranberries; 2 Pink Lady apples, peeled, cored and diced; ½ cup sugar, divided; ¼ tsp. ground cinnamon; 1 Tbsp butter; ½ cup water; 2 cups Frigo whole milk ricotta cheese; 1 ½ cups buttermilk; 4 large eggs; 2 tsp vanilla extract; 2 cup all-purpose flour; 2 tsp baking powder; ½ tsp. salt; Cooking spray; Whipped cream, for serving

Ricotta Pancakes with Cranberry Apple Compote

Extra fluffy with creamy middles, you'll never make pancakes without ricotta again! Topped with a sweet yet tart compote and a dollop of whipped cream for good measure, these pancakes are the perfect addition to your brunch lineup. Sponsor: Frigo Cheese

Calories: 490per serving
Servings: 6people

Ingredients

1 cup fresh cranberries
2 Pink Lady apples, peeled, cored and diced
½ cup sugar, divided
¼ tsp. ground cinnamon
1 Tbsp butter
½ cup water
2 cups Frigo whole milk ricotta cheese
1 ½ cups buttermilk
4 large eggs
2 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking powder
½ tsp. salt
Cooking spray
Whipped cream, for serving

Instructions

In a medium bowl, mix together cranberries, apples, ¼ cup sugar and ground cinnamon. Melt butter in a medium saucepot over medium heat. Add apple cranberry mixture and sauté until fragrant, about 1-2 minutes. Stir in water until well combined. Bring mixture to a simmer and then reduce heat to low. Cook until apples are tender and cranberries burst, about 12-15 minutes.
While sauce is cooking, prepare the pancakes. In a large bowl, mix together ricotta, buttermilk, eggs and vanilla until well combined. Carefully fold in flour, sugar, baking powder and salt. Stir until just combined, being careful not to overmix.
Heat a skillet over medium heat. Spray with cooking spray. Pour batter in ½ cup portions and cook 2-3 minutes, or until surface of pancakes has some bubbles and the bottom is golden brown. Flip carefully and cook for another 1-2 minutes. Transfer to a plate and loosely cover with aluminum foil to keep warm. Repeat with remaining batter.
Top pancakes with compote and maple syrup, if desired. Serve warm.

Nutrition

Per Serving: Calories 490 Total Fat 17g Cholesterol 115mg Sodium 550mg Total Carbohydrate 66g Dietary Fiber 2g Total Sugars 30g Protein 20g Vitamin D 6% Calcium 35% Iron 15% Potassium 6%

Nutritional values are an approximation. Actual values may vary.