Lemon Ricotta Pancakes with Sauteed Apples
3 Granny Smith apples, peeled, cored and sliced
2 T Unsalted Butter
3 T Sugar
½ t Cinnamon
TT Lemon juice
4 Eggs, large, separated
1 1/3 cup Ricotta
1 ½ T Sugar
1 ½ T Lemon zest, grated
½ cup All-purpose flour
Butter for griddle
For the apples:
In a large skillet, sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle with sugar and cinnamon and cover for another 5 to 10 minutes, stirring occasionally. Stir in lemon juice to taste. Keep warm.
In a bowl, whisk together the egg yolks, ricotta, sugar and zest. Add the flour and stir to just combined. In a separate bowl, beat the egg whites and a pinch of salt with electric mixer until they hold a stiff peak. Whisk in about ¼ of the egg whites into the ricotta mixture. Gently fold in the rest of the egg whites.
Heat griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Brush with butter or the pancakes will stick. Pour ¼ cup of mixture onto griddle and cook for 1 to 2 minutes per side, or until golden. Transfer to heatproof platter and keep them warm in a preheated 200°F oven.
YIELD: 12 PancakesBack to Recipe List