lemon ricotta pancakes with caramelized apples

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

Wholesome pancakes made with whole grains and apples; makes about 10 small pancakes

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Cuisine: Breakfast

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 5

Calories: 339kcal

Author: Marie

Ingredients

For the topping

• 2 tablespoons unsalted butter
• 2 apples , peeled and diced
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• 1/8 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
• 1/2 teaspoon table salt
• 3 eggs , separated
• 1/2 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 1/4 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

Nutrition

Serving: 2g | Calories: 339kcal | Carbohydrates: 49g | Protein: 12.5g | Fat: 10.3g | Saturated Fat: 5.5g | Cholesterol: 122mg | Sodium: 426mg | Fiber: 3g | Sugar: 16.5g

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