Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 to 8 servings
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Brown Butter Stone Fruit Compote:

2 sticks (1 cup) unsalted butter

2 apricots, pitted and cut in quarters 

2 plums, pitted and cut in quarters 

1 nectarine, pitted and cut in quarters 

1 peach, pitted and cut in quarters 

1 cup sugar

1 vanilla bean, split 

Amaretto Syrup:

2 cups amaretto liqueur

Lemon Ricotta Pancakes:

3/4 cup all-purpose flour

2 tablespoons sugar 

1 tablespoon baking powder 

1/4 teaspoon kosher salt 

1 cup ricotta cheese 

2 large eggs 

2/3 cup milk 

1 lemon, zested and juiced 

2 tablespoons unsalted butter 


  1. For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
  2. For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
  3. For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
  5. Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.