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Wednesday, February 16, 2011

Lemon Ricotta Pancakes with Sauteed Apples


Lemon Ricotta Pancakes with Sauteed Apples
Adapted from smitten kitchen

For the sauteed apples

4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon

fresh lemon juice to taste

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup/honey, as an accompaniment
Prepare the sauteed apples:
In a large heavy skillet saute 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. Stir in the lemon juice and keep the mixture warm.
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. 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. Heat a griddle over medium-low. 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.
Serve the pancakes with the sauteed apples and the maple syrup or honey.

2 comments:

Taste of Beirut said...

These ricotta pancakes sound wonderful! I have to try them as I love the idea of adding ricotta to a pancake batter.

Kenneth said...

Ooh! Love Ricotta Cheese! Gotta try this some time. :D

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