I’ve always wanted to try ricotta pancakes. They’ve been on my list for quite a while. I’m not sure why I never did before today – perhaps because I’m typically not a big breakfast person. But when I came across this recipe, I couldn’t resist. I made them immediately, pushing them ahead of the other 1000 things in my “recipes to make” file.
Maybe this is because I’m a pushover for fruit toppings, especially (errr…only) when the topping is made with real fruit!
I also liked the inclusion of ricotta for added protein and flavor. They have a nice hint of lemon that brings out the flavor of the apples and it adds a wonderful, yet subtle, flavor to the pancakes.
I served these with just a small drizzle of honey, but maple syrup or powdered sugar would also work well.
Recipe slightly adapted from: Food and Wine
lemon ricotta pancakes with caramelized apples
Ingredients
For the topping
- 2 tablespoons unsalted butter
- 2 apples , peeled and diced
- ½ teaspoon cinnamon
- 2 tablespoons sugar
- ⅛ teaspoon table salt
- 1 teaspoon lemon zest
For the pancakes
- 1.5 cups white whole wheat flour or all purpose flour (do not use regular whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 3 eggs , separated
- ½ cup ricotta
- 1.5 cups milk
- 1 teaspoon lemon zest
- maple syrup , honey, or powdered sugar for serving (optional)
Instructions
For the topping:
- In a medium sized saucepan, heat all topping ingredients over moderately high heat for about 5 minutes until apples are softened and then set aside
For the pancakes:
- Combine the dry ingredients (flour, baking powder, salt) and set aside
- Combine wet ingredients (yolks only, milk, ricotta, lemon zest) and set aside
- Gently combine wet ingredients into dry; do not overmix
- Whip egg whites on high speed until stiff peaks form
- Gently fold egg whites into prepared batter
- Using a non-stick pancake griddle, pour ¼ cup of batter to form each pancake
- Cook on medium-high heat until until bubbles form on top of pancake, then flip and cook for another minute or two
Joseph says
This is fabulous! At the suggestion of another reviewer, I baked mine in a circular springform pan, and got a perfectly round loaf that looked gorgeous. Thanks so much.
Bill says
PERFECT PANCAKES!!!! Thanks Ellen for posting this great recipe from your sister. I never learned how to make pancakes from scratch and now I have. No more mixes for me. Fresh milk and fresh eggs along with pantry ingredients and pancakes can be on the table in no time flat. Adults and kids alike loved these. We made them twice and found the best batch was where we had beat the egg very well and had cooled the melted butter before adding. This is my go to recipe for regular pancakes.