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
Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
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.;
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