Ricotta Polenta Pancakes with Pear Compote

Tender ricotta-cornmeal pancakes cooked on the stovetop and served with warm cinnamon-honey pear compote for an easy vegetarian breakfast.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup ricotta
• 0.5 cup cornmeal
• 0.5 cup all-purpose flour
• 2 eggs
• 0.5 cup milk
• 2 pears
• 1 tablespoon honey
• 0.5 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 tablespoon butter

Cooking instructions

1. Peel, core, and dice the pears. Place them in a small saucepan with the honey, cinnamon, and 2 tablespoons water. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender and syrupy; keep warm. (about 10 min) — Medium-low heat
2. Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In a separate bowl, whisk the ricotta, eggs, and milk until smooth, then fold the wet mixture into the dry ingredients just until combined. (about 5 min)
3. Heat a lightly buttered griddle or large skillet over medium heat. Pour about 1/4 cup batter for each pancake and cook for 2 to 3 minutes, until bubbles form and the edges look set. (about 3 min) — Medium heat
4. Flip the pancakes and cook for 1 to 2 minutes, until golden and cooked through. Repeat with the remaining batter, adding more butter as needed. (about 2 min) — Medium heat
5. Serve the pancakes warm with the pear compote spooned over the top.