Description
Deliciously fluffy ricotta pancakes topped with sautéed apples and optionally drizzled with maple syrup.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 tablespoons butter for cooking
- 2 apples, peeled and sliced
- Maple syrup for serving (optional)
- Ground cinnamon for sprinkling (optional)
Instructions
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Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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Combine Wet Ingredients: In another bowl, mix the ricotta cheese, milk, egg yolks, and vanilla extract until well combined.
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Whip the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
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Mix Ingredients: Add the ricotta mixture to the dry ingredients, stirring until just combined. Gently fold in the beaten egg whites, being careful not to deflate them.
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Cook the Pancakes: Heat a non-stick skillet over medium heat and melt a small amount of butter. Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side or until golden brown and cooked through.
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Prepare the Apples: In another pan, sauté the apple slices with a bit of butter until they are soft and slightly caramelized.
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Serve: Serve the pancakes warm, topped with the sautéed apples. Drizzle with maple syrup and sprinkle with cinnamon if desired.
Notes
- Ensure the skillet is not too hot to prevent burning the pancakes before they cook through.
- For a twist, add lemon zest to the batter for a refreshing citrus flavor.
- These pancakes can also be served with honey or fresh berries for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg