Lemon Ricotta Pancakes with Caramelized Apples
Imagine fluffy clouds of pancake goodness kissed by the tangy ricotta and a burst of lemon zest – a combo that's like heaven on a plate!
Servings: 10 pancakes
Calories: 339kcal
Ingredients
For the Apple Topping (Optional)
- 2 tablespoons unsalted butter
- 2 apples peeled and diced into small bite sized pieces
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1/8 teaspoon table salt
- 1 teaspoon lemon zest
For the Pancakes
- 1.5 cups all purpose flour can also use white whole wheat; 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 (Optional):
- Caramelize Apples: In a medium sized saucepan, heat all topping ingredients over moderately high heat for about 15 to 20 minutes until apples are softened and then set aside.
- Check for Readiness: Caramelized apples are ready when they turn a golden color, become soft to the touch, release their juices to form a syrup, and emit a sweet aroma.
For the Pancakes
- Prep the Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Give them a good mix and set aside.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg yolks (save the whites), milk, ricotta, and lemon zest. Blend until everything's well incorporated, then set this mixture aside.
- Blend Wet with Dry: Gently introduce the wet ingredients into the dry mixture. Stir until just combined – don't worry if there are a few lumps. The key is to avoid over-mixing, which can lead to denser pancakes.
- Whip Up the Egg Whites: Take those saved egg whites and whip them at high speed until they form stiff peaks. This is where the magic happens – the whipped whites will make your pancakes gloriously fluffy.
- Combine Batter and Whipped Whites: With a light hand, carefully fold the whipped egg whites into the prepared batter. The goal is to keep things airy and light.
- Preheat the Griddle: Get your non-stick pancake griddle ready over medium-high heat. You can also use a cast iron pan that's been seasoned.
- Pour and Cook: Using a ¼ cup measure, pour the batter onto the griddle or pan to form each pancake. Let them cook until you see bubbles forming on the surface. This is your cue to flip!
- Flip and Finish: Once flipped, give them another minute or two to cook on the other side. You'll know they're ready when both sides are a lovely golden hue.
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