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Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote

Bobby Flay
  • 30 minutes
  • Serves 2

INGREDIENTS

12 oz

Figs, fresh

1

Mint, Fresh sprigs

1

Orange, zest of

3

Eggs

1/4 cup

Clover honey

3/4 cup

All-purpose flour

1/2 tsp

Baking powder

1/4 cup

Brown sugar, lightly packed dark

1

Confectioners' sugar

1

Kosher salt and freshly ground black pepper

1 pinch

Sea salt, fine

2 tbsp

Sugar

1/2 tsp

Vanilla extract

1

Butter or nonstick cooking spray

1/2 cup

Pistachios, lightly toasted

4 tbsp

Butter, unsalted

1 cup

Ricotta cheese, fresh

3/4 cup

Whole milk

1

Fig and pistachio compote