Thursday, January 17, 2008

lemon ricotta pancakes with sauteed apples

these are amazing. seriously. just a subtle lemon flavor and the apples top them off fabulously.

definitely my favorite pancake and good to eat any time of day.

4 lrg granny smith apples, peeled, cored and sliced
2 Tbsp unsalted butter
3 Tbsp sugar
1/2 tsp cinnamon
fresh lemon juice to taste

4 larg eggs, separated
1 1/3 cups ricotta
1 1/2 Tbsp sugar
1 1/2 Tbsp freshly grated lemon zest
1/2 cup all purpose flour
melted butter for brushing the griddle

maple syrup

prepare the apples by sauteing them in the butter in a large heavy skillet over med-hi heat. saute, stirring occasionally, for about 5 minutes, or until they are softened.. sprinkle them with the sugar and cinnamon, and continue cooking them over medium heat for about 5-10 minutes until they are tender to your liking, stirring occasionally. stir in lemon juice. keep warm

for the pancakes: whisk together the egg yolk, ricotta, sugar and zest in a bowl. add the flour and stir just until it is combined. beat the egg whites with a pinch of salt, with an electric mixer until they are stiff. whisk 1/4 of them into the batter, then fold in the remaining whites, gently but thoroughly.

heat a griddle over med to med-low heat, until it is hot enough to make drops of water scatter on it's surface. brush with some of the butter. pour the batter onto the griddle by 1/4 cup measures and cook the pancakes for 1 -2 minutes, or until they are golden, brushing on melted butter as necessary.

keep warm in preheated 200F oven, on a heatproof platter, if you've got biggie.

serve with sauteed apples and maple syrup.


[from, originally found in Gourmet, sept. '91]

1 comment:

The Lowry's said...

I tried this today!
Absolutely Delicious.