Recipe

Ricotta Pancakes With Roasted Golden Delicious Apples And Roasted Prosciutto Recipe

Add Step-by-Step Photos	Darbar / All my dishes 8 months, 1 week ago 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. Prep:25m Cook:45m Servings:4	Darbar
	lemon pancake ricotta maple syrup butter prosciutto brunch breakfast

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Ingredients

For the topping:

12 slices prosciutto

Salt and freshly ground black pepper, optional

4 Golden Delicious apples

1/2 stick butter, melted

1/4 cup maple syrup

For the pancakes:

2 cups ricotta

4 large eggs, separated

1 cup buttermilk

1 tablespoon lemon juice

1 teaspoon lemon zest

1 cup all-purpose flour

3 tablespoons sugar

1 teaspoon baking powder

Pinch salt

Butter, for cooking

Confectioners' sugar, for dusting, optional

1 cup maple syrup, warmed on stove-top

Directions

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.

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Comments

lor 8 months, 1 week ago said:
I have a similar recipe for ricotta pancakes that was handed down to me many years ago. It doesn't call for apples or prosciutto but then, they add to the wonderful taste!
Lor

berry 8 months, 1 week ago said:
Oh my Gosh... this recipe sounds delicious... I cant wait to prepare it. Thanks!

nanny 8 months, 1 week ago said:
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 with his Nanny as often as possible.The next foodie.