Lemon Ricotta Pancakes With Sauteed Apples
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1.5 tbsps
Sugar1 tsp
Cinnamon4 large
Egg (separated)1.333333 cups
Ricotta1.5 tbsps
Lemon Zest (freshly grated)1 cup
All-Purpose FlourDirections:
1
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 the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender
2
Stir in the lemon juice and keep the mixture warm
3
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 the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender
4
Stir in the lemon juice and keep the mixture warm
5
Make the pancakes: In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined
6
In a bowl with 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
7
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
8
Working in batches, pour the batter onto the griddle by 1/4-cup measures 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
9
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F
10
Oven
11
Serve the pancakes with the sautéed apples and the maple syrup
12
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined
13
In a bowl with 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
14
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
15
Working in batches, pour the batter onto the griddle by 1/4-cup measures 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
16
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F
17
Oven
18
Serve the pancakes with the sautéed apples and the maple syrup