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Ricotta Pancakes with Cinnamon Apples

8 ServingsPrep/Total Time: 25 min.

Ingredients

2 medium apples, sliced
1 tablespoon butter
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons ground cinnamon
1-1/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup ricotta cheese
1 cup 2% milk
3 eggs, separated
1 teaspoon grated lemon peel
1 teaspoon lemon juice
Maple syrup

Directions

In a large saucepan, cook apples in butter over medium heat for 6-8
minutes or until tender. Sprinkle with 1/2 cup sugar and cinnamon;
set aside.
In a large bowl, combine the flour, baking powder and salt. In
another bowl, combine the cheese, milk, egg yolks, lemon peel, juice
and remaining sugar. Stir into dry ingredients just until combined.
In a small bowl, beat egg whites until stiff peaks form; fold into
batter.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when

2 of 2

Ricotta Pancakes with Cinnamon Apples (continued)

Directions (continued)

bubbles form on top. Cook until the second side is golden brown.
Serve with apples and maple syrup. Yield: 8 servings.

Nutrition Facts: 3 pancakes with 1/3 cup apples (calculated without syrup) equals 257 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 314 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein.