LEMON RICOTTA PANCAKES WITH SAUTEED APPLES
Categories Breakfast Brunch Sauté Ricotta Lemon Apple Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about twelve 3- to 4-inch pancakes
Number Of Ingredients 14
Steps:
- 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. 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 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. 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. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
- Serve the pancakes with the sautéed apples and the maple syrup.
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Eren Ege
e_eren@gmail.comI'm not a big fan of ricotta cheese, but I loved these pancakes. The lemon flavor really balanced out the ricotta.
John Morgan (Bigjohn)
m@gmail.comThese pancakes were a bit too sweet for my taste, but I still enjoyed them.
vampxentity
vampxentity@gmail.comI love that these pancakes are made with whole wheat flour. They're a healthier option than traditional pancakes.
Hamza Abugbilla
hamza-abugbilla50@aol.comI've made these pancakes several times and they're always a hit. They're the perfect weekend breakfast.
Md najmol isslam
isslam44@gmail.comThese pancakes are a great way to use up leftover ricotta cheese. They're also a delicious and easy breakfast option.
Paul Nchima
p-nchima85@aol.comI made these pancakes for my kids and they absolutely loved them. They said they were the best pancakes they've ever had.
Jeremy Boles
jeremy_b90@yahoo.comThese pancakes were a bit too lemony for my taste, but my husband loved them.
Jane Syombua
s-jane@aol.comI followed the recipe exactly and my pancakes turned out perfectly. They were light and fluffy, and the lemon ricotta flavor was amazing.
WAAMO FLIMS
waamof@hotmail.frThese pancakes were a little too dense for my taste, but the flavor was good.
PAKISTAN SUPER LEAGUE 2019
p2019@gmail.comI love the combination of lemon and ricotta in these pancakes. It's a perfect balance of sweet and tart.
lisa craft
l81@gmail.comThese pancakes are so easy to make and they taste amazing. I will definitely be making them again.
Mark Kline
k.mark@hotmail.comI was a bit skeptical about the ricotta cheese in the pancakes, but I was pleasantly surprised. They were delicious!
Hloni Ramabele
hloni_r@aol.comThese pancakes are the best I've ever had. The ricotta cheese makes them so moist and tender.
Edward Gibbs
eg@aol.comI made these pancakes for a brunch party and they were a huge success. Everyone loved them!
Siyabulela Dube
siyabulela_dube@aol.comThese pancakes were a hit with my family! The ricotta cheese made them so light and fluffy, and the lemon added a bright and refreshing flavor.