Ricotta Pancakes with Apples

By JanetLynn198

Ingredients

• 4 golden delicious apples
• 1/2 stick butter, melted
• 1/4 cup maple syrup
• 2 cups ricotta
• 4 large eggs, separated
• 1 cup buttermilk
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 3 tbsp sugar
• 1 tsp baking powder
• salt

Details

Servings 4

Preparation

Step 1

1. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maply 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 30-45 mins depending on ripeness of the fruit.

2. 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.

3. Heat a large nonstick pan over medium heat and add a little butter. Cook 2-3 pancakes at a time using a 6oz ladle or measuring cup to pour the batter into the pan. 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 mins. 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.

4. To serve, dust the pancakes with confectioners sugar, serve with roasted apples and warm maple syrup.