RICOTTA PANCAKES APPLE RAISON COMPOTE, VANILLA MASCARPONE
Ricotta pancakes with apple raisin compote and vanilla mascarpone—creamy, fruity, and perfect for a special breakfast or dessert.
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Cooking tools:
- Kitchen scale
- Hand mixer
- Microplane
- Sifter
- Potato masher
- Nonstick skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Paring knife
- Cutting board
- Spoon
- Plate
Ingredients
- 140g plain flour
- 1 tsp baking powder
- 2 large eggs, separated
- 150ml skimmed milk
- 180g ricotta
- 10g vanilla essence
- Finely grated lemon zest (a little)
- 15g caster sugar
- Large pinch salt
- Neutral oil or non-stick spray (for cooking)
- 300g Granny Smith apples, 1cm dice
- 30g raisins
- 100ml apple juice
- 20g caster sugar
- ½ cinnamon stick
- 1 vanilla bean, split & scraped
- Large pinch ground ginger
- Large pinch allspice
- 150g mascarpone
- 30g icing sugar, sieved
- ½ tsp ground cinnamon
- 20ml vanilla essence
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