Sheet-Pan Cider-Ricotta Pancakes with Pear Compote

Ingredients for Sheet-Pan Cider-Ricotta Pancakes with Pear Compote

• 4 Bartlett pears (about 900g .), coarsely chopped

• 60ml unsweetened apple cider

• 3 cuillères à soupe de jus de citron frais

• 3 cuillères à soupe de miel

• 3/4 cuillère à café de cannelle moulue

• 1/4 cuillère à café de sel kasher

• Butter or nonstick vegetable oil spray (for pan)

• 240ml old-fashioned oats

• 190g unsweetened apple cider

• 325g de farine tout usage

• 3 teaspoons baking powder

• 1 cuillère à café de bicarbonate de soude

• 1 cuillère à café de sel kasher

• 4 gros œufs

• 600ml whole-milk ricotta

• 60ml de miel

• 1 cuillère à soupe de zeste de citron finement râpé

• Icing sugar (optional, for serving)

Combine pears, cider, lemon juice, honey, cinnamon, and salt in a medium saucepan. Cover and heat over medium-high. When mixture starts to boil (about 5 minutes), stir and reduce heat to medium-low. Cover again and simmer, uncovering and stirring occasionally, until pears are softened, about 15 minutes.

Using a potato masher, mash until pears are a chunky purée. Continue to cook, uncovered, stirring occasionally, until liquid is mostly evaporated and compote is the consistency of chunky applesauce, 25–30 minutes. Let cool.

Do Ahead: Compote can be made 5 days ahead. Transfer to an airtight container and chill.

Preheat oven to 177°C. Butter an 18x13" rimmed sheet pan. Line with parchment, then butter parchment.

Mix oats and cider in a medium bowl.

Whisk flour, baking powder, bicarbonate of soda, and salt in another medium bowl to combine.

Whisk eggs, ricotta, honey, and lemon zest in a large bowl to combine, making sure eggs are fully incorporated. Add one-third of dry ingredients to egg mixture and whisk to combine. Add half of cider mixture to egg mixture and whisk again. Add half of remaining dry ingredients and whisk to combine. Add remaining cider mixture and whisk to combine yet again. Using a rubber scraper, fold remaining dry ingredients into batter just until combined.

Pour batter into prepared pan and spread evenly into corners with a spatula.

Dollop tablespoonfuls of pear compote across top of batter. Stick a butter knife or skewer straight down into batter and drag through compote in a figure-eight motion to create a swirling pattern.

Bake pancake until top is golden brown and centre springs back when pressed with a finger, 35–40 minutes.

Let pancake cool at least 10 minutes. Dust with icing sugar, if using, then cut into 16 pieces.

Do Ahead: Pancakes can be made 5 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months. To reheat, heat sliced pancake in a toaster oven until warmed through, about 8 minutes (10 minutes if frozen); or wrap in a damp paper towel and microwave about 30 seconds (60 seconds if frozen).

Avertissement

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