Lemon Ricotta Pancakes With Sauted Apples |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a dynamite dish to serve for Sunday brunch or a leisurely breakfast. The combination of lemon and ricotta really makes the pancakes stand out, and the sauteed apples add just the right touch of sweetness. Ingredients:
for the sautéed apples |
4 large granny smith apples, peeled, cored, sliced |
2 tablespoons unsalted butter |
3 tablespoons sugar |
1/2 teaspoon cinnamon |
fresh lemon juice to taste |
for the pancakes |
4 large eggs, separated |
1⅓ cups ricotta |
11/2 tablespoons sugar |
11/2 tablespoons grated lemon zest |
1/2 cup all-purpose flour |
salt |
melted butter for brushing the griddle |
maple syrup as an accompaniment |
Directions:
1. Prepare the sautéed apples:
2. 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.
3. Sprinkle them with the sugar and cinnamon, and cook 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:
6. Whisk together the egg yolks, ricotta, sugar, and the lemon zest.
7. Add the flour, and stir the mixture until it is just combined. Don't overstir.
8. In a bowl of an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks.
9. Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
10. 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.
11. Working in batches, pour the batter onto the griddle about 1/4-cup at a time 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.
12. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
13. Serve the pancakes with the sautéed apples and the maple syrup.
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