Lemon Ricotta Pancakes With Sauted Apples
From dond 16 years ago
- 15 minutes to make
- Serves 6
This is a dynamite dish to serve for Sunday brunch or a leisurely breakfast. The combination of lemon and ricotta really makes the pancakes stand out, and the sauteed apples add just the right touch of sweetness.
Ingredients
- For the sautéed apples -- shopping list
- 4 large granny smith apples, peeled, cored, sliced shopping list
- 2 tablespoons unsalted butter shopping list
- 3 tablespoons sugar shopping list
- ½ teaspoon cinnamon shopping list
- fresh lemon juice to taste shopping list
- For the pancakes -- shopping list
- 4 large eggs, separated shopping list
- 1⅓ cups ricotta shopping list
- 1½ tablespoons sugar shopping list
- 1½ tablespoons grated lemon zest shopping list
- ½ cup all-purpose flour shopping list
- salt shopping list
- melted butter for brushing the griddle shopping list
- maple syrup as an accompaniment shopping list
How to make it
- Prepare the sautéed apples:
- In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened.
- Sprinkle them with the sugar and cinnamon, and cook over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender.
- Stir in the lemon juice and keep the mixture warm.
- Make the pancakes:
- Whisk together the egg yolks, ricotta, sugar, and the lemon zest.
- Add the flour, and stir the mixture until it is just combined. Don't overstir.
- In a bowl of an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks.
- Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
- Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter.
- Working in batches, pour the batter onto the griddle about ¼-cup at a time and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
- Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
- Serve the pancakes with the sautéed apples and the maple syrup.
People Who Like This Dish 6
- zena824 Somewhere, USA, AR
- suestonebender CA
- irishiz Annapolis, MD
- deliathecrone Johnston, SC
- lisakreider Collinsville, IL
- peetabear Mid-hudson Valley, NY
- dond Rockville, MD
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Yet another use for my beloved ricotta! And with apples, no less. Thank you! Got my 5.
deliathecrone
in Johnston loved it
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Love these pancakes.....
zena824
in Somewhere, USA loved it
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