Ricotta Pancakes with Grape Compote

Name: Ricotta Pancakes with Grape Compote
Yield: 18
Ingredients: For the pancakes:; "1/2 cup all-purpose flour, unsifted"; "1/4 cup whole wheat flour"; "1 1/4 cups milk"; "2 eggs"; Filling:; "450g fresh ricotta cheese"; "3 tablespoons confectioner's sugar"; "1 to 2 teaspoons grated lemon zest"; "1 teaspoon vanilla extract"; Compote:; "1 cup grape jelly"; "1 tablespoon freshly squeezed lemon juice"

1
For the pancakes:
2
"1/2 cup all-purpose flour, unsifted"
3
"1/4 cup whole wheat flour"
4
"1 1/4 cups milk"
5
"2 eggs"
6
Filling:
7
"450g fresh ricotta cheese"
8
"3 tablespoons confectioner's sugar"
9
"1 to 2 teaspoons grated lemon zest"
10
"1 teaspoon vanilla extract"
11
Compote:
12
"1 cup grape jelly"
13
"1 tablespoon freshly squeezed lemon juice"

Ingredients

1
For the pancakes:
2
"1/2 cup all-purpose flour, unsifted"
3
"1/4 cup whole wheat flour"
4
"1 1/4 cups milk"
5
"2 eggs"
6
Filling:
7
"450g fresh ricotta cheese"
8
"3 tablespoons confectioner's sugar"
9
"1 to 2 teaspoons grated lemon zest"
10
"1 teaspoon vanilla extract"
11
Compote:
12
"1 cup grape jelly"
13
"1 tablespoon freshly squeezed lemon juice"

Directions

1
Make the pancake batter: In a medium bowl, whisk together the flours, milk, and eggs
2
Whisk well
3
Cover with plastic wrap and refrigerate for 1 hour
4
While that's chilling, prepare the filling: In a separate bowl, combine the ricotta cheese, confectioner's sugar, lemon zest, and vanilla extract
5
Whisk until smooth and refrigerate until ready to use
6
Make the pancakes: Use a non-stick skillet and 2 tablespoons of batter per pancake
7
Cook until golden brown on both sides
8
To assemble: Divide the filling evenly among the pancakes
9
Spread the filling over half of each pancake, then fold in half and in half again to form triangles
10
Arrange the pancakes on a serving dish
11
Mix the grape jelly with the lemon juice and spoon some over the pancakes
12
Serve the rest separately
13
Yield: 18 pancakes.