Lemon-Ricotta Pancakes with Caramelized Apples

By draingal

Ingredients

• 4 large Granny Smith apples, sliced
• 2 Tbsp unsalted butter
• 3 Tbsp sugar
• 1/2 tsp cinnamon
• Fresh lemon juice
• 4 large eggs, separated
• 1 cups ricotta
• 1 1/2 Tbsp sugar
• 1 1/2 Tbsp grated lemon zest
• 1/2 cup flour
• Kosher salt
• Melted unsalted butter
• Maple syrup, for serving

Preparation

Step 1

Sauté apples in butter in a skillet over medium-high heat, stirring, until softened, about 5 minutes. Decrease heat to medium; add sugar and cinnamon and cook until tender, 5 to 10 minutes. Stir in lemon juice to taste; keep warm.

Whisk egg yolks, ricotta, sugar, zest, and flour in a bowl. Beat egg whites and 1 pinch salt in a separate bowl with an electric mixer until stiff peaks form. Whisk a quarter of the whites into ricotta mixture, then fold in remaining whites.

Preheat oven to 200°F. Warm a griddle over medium-high heat; brush with melted butter. Pour batter onto griddle in ¼-cup dollops and cook 1 to 2 minutes per side. Transfer cooked pancakes to oven; repeat. Serve with apples and syrup.