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Lemon Ricotta Pancakes with Sauteed Apples

October 5, 2012

This comforting recipe is a perfect way to celebrate the arrival of fall in Northern Michigan. If you can’t find local Granny Smith apples, other firm-fleshed apples like Empire or Cameos would work well too.
Recipe from Smitten Kitchen, adapted from Gourmet, September 1991

For the 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

 

Prepare the sauteed apples:
In a large 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 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.

Serve the pancakes with the sauteed apples and the maple syrup.

Makes twelve 3- to 4-inch pancakes.

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2 Comments leave one →
  1. Rebecca permalink
    October 7, 2012 1:05 pm

    I’m currently trying to keep myself from inhaling this wonderful yumminess! I made a few adjustments to “clean” up the recipe- sucanat instead of sugar and spelt flour instead of all-purpose- but everything just the same. It’s light and quite tasty. A perfect treat after Sunday morning yoga.

    • October 9, 2012 10:02 am

      Sounds great, Rebecca! I just love the combination of the lemon, apple and maple syrup- feels so comforting, doesn’t it?

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