Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 cup lightly brown sugar dark packed
• 2 servings confectioners' sugar for garnish
• 3  eggs separated
• 0.8 cup flour all-purpose
• 12 ounces figs fresh quartered
• 1 cup ricotta cheese fresh
• 0.3 cup r honey 
• 2 servings kosher salt and pepper black freshly ground
• 2 servings mint sprigs fresh for garnish
• 1  orange zest finely grated
• 0.5 cup pistachios lightly toasted coarsely chopped
• 1 pinch sea salt fine
• 2 tablespoons sugar 
• 4 tablespoons butter unsalted
• 0.5 teaspoon vanilla extract 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• whisk
• sieve
• hand mixer

Directions

1. 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.
2. Whisk together the flour, sugar, baking powder and salt in a bowl.
3. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
4. Beat the egg whites in an electric mixer until stiff.
5. Add the dry ingredients to the ricotta and milk, stirring gently until just combined.
6. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
7. 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.
8. 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.
9. Transfer to a plate to cool slightly.;