Lemon Ricotta Pancakes with Caramelized Apples
2 Tbsp unsalted Butter, plus more for greasing
2 crisp red or pink apples, peeled, cored, and cut into ½ ” pieces
½ tsp cinnamon
¼ cup sugar
1 ¼ tsp finely grated lemon zest
1 ½ cups all purpose flour
1 tsp baking powder
1 ½ cups whole milk
3 large eggs, separated
½ cup fresh ricotta cheese
warm pure maple syrup, for serving
In a large skillet, melt 2tbsp butter. Add apples, cinnamon, 2 tbsp of the
sugar, ½ tsp of the lemon zest and a pinch of salt and cook over moderately
high heat, stirring occasionally, until the apples are just tender and golden,
about 5 minutes. Keep warm.
In a large bowl, whisk the flour and baking powder with 1./2 tsp salt and the
remaining 2 tbsp of sugar. In a medium bowl, whisk the milk, egg yolks,
ricotta, and the remaining ¾ tsp of lemon zest. Whisk the mix into the dry
ingredients until just incorporated. In a clean large stainless bowl, beat the
egg whites until stiff peaks form; fold them into the batter.
Preheat the griddle and grease it with butter.
Scoop ¼ cup mounds of batter onto the griddle. Cook the pancakes over
moderate high heat until bubbles form in the batter, 1-2 minutes. Flip and cook
until the pancakes are risen and golden brown on the bottom, 2 minutes longer.
Transfer to plates, spoon the warm apples on top and serve with warm maple