Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto
From darbar 16 years ago
- 45 minutes to make
- Serves 4
A delicious, decadent breakfast or brunch meal. A fair amount of effort, but worth it! I got this from the Food Network's Tyler's Ultimate show.
Ingredients
- For the topping: shopping list
- 12 slices prosciutto shopping list
- salt and freshly ground black pepper, optional shopping list
- 4 golden delicious apples shopping list
- 1/2 stick butter, melted shopping list
- 1/4 cup maple syrup shopping list
- For the pancakes: shopping list
- 2 cups ricotta shopping list
- 4 large eggs, separated shopping list
- 1 cup buttermilk shopping list
- 1 tablespoon lemon juice shopping list
- 1 teaspoon lemon zest shopping list
- 1 cup all-purpose flour shopping list
- 3 tablespoons sugar shopping list
- 1 teaspoon baking powder shopping list
- Pinch salt shopping list
- butter, for cooking shopping list
- confectioners' sugar, for dusting, optional shopping list
- 1 cup maple syrup, warmed on stove-top shopping list
How to make it
- For the topping:
- Preheat oven to 400 degrees F.
- On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
- Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
- For the pancakes:
- Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
- Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
- To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.
The Rating
Reviewed by 5 people-
Oh my Gosh... this recipe sounds delicious... I cant wait to prepare it. Thanks!
berry
in Myrtle Beach loved it
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This is wonderful.A breakfast fit for a king and queen!!I make my own ricotta and the next time I make it I will figure out how to put it in a recipe form.With that need I say prosciutto yum.Love Tyler so much that that is my grandsons name.He cooks...more
nanny
in Haddam loved it
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Mmmm sounds really delicious.
chriesi
in Zuerich loved it
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