| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 2 cups amaretto liqueur
- 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
Instructions
- 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.
- For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 731 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 62 g |
| Protein | 8 g |
| Cholesterol | 133 mg |
| Sodium | 257 mg |
| Serving Size | 1 of 8 servings |
| Calories | 731 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 62 g |
| Protein | 8 g |
| Cholesterol | 133 mg |
| Sodium | 257 mg |
Reviews
Most of the chefs on this show are trained chefs, irritates me how Guy just walks around and basically tells them what to do, like his nose is up in the air. I understand that it’s his show and that I’m sure they’re paid, but all he does is walk around and taste things
These are beyond outstanding! I topped mine with homegrown & homemade blueberry compote; the lemon & blueberry flavors were magical.. thank you, Greenie!
Very good, fruit compote very good over pound cake also
Delicious! But I have to say I’m really disappointed that Aarti’s shakshuka and Aaron May’s crab eggs Benedict recipes weren’t included for this show.
These are light light and fluffy lemon cakes! Not very sweet so they’re perfect with the compote
This is a wonderful dish and I will make it for special occasions!! Can we go back and see the video of the other hosts making their dish too?
Made this for brunch with friends and it was a big hit. The only stone fruit in season was plums so I added frozen peaches and they paired beautifully.
amazing!
Yes, where is Aarti’s shakshuka?!? I’m dying to make it!
Where are all the recipes from this episode?
The Shakshuka, Avocado Crab Benedict, etc.?????
The Shakshuka, Avocado Crab Benedict, etc.?????