Ricotta Pancakes with Cinnamon Apples
Total TimePrep/Total Time: 25 min.
- 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 large eggs, separated, room temperature
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- Maple syrup
- 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 zest, 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 bubbles form on top. Cook until the second side is golden brown. Serve with apples and maple syrup.
Nutrition Facts3 pancakes with 1/3 cup apples (calculated without syrup): 257 calories, 7g fat (4g saturated fat), 98mg cholesterol, 314mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.
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Oct 23, 2014
What a great use for leftover Ricotta. These pancakes turned out light and creamy. Plus they were a hit with the kids!
Oct 8, 2011
I did things a little different, like doubling the recipe, but only used 5 teaspoons of baking powder, and forgot to double eggs, but it turned out really good. Also, I did not use cake flour. Used 1 1/2 cups all purpose and 3/4 cup whole wheat flour. The only other thing that I did differently was, using brown sugar on the apples instead of white sugar. They were delicious. Light, fluffy and lemony with just the apples it was perfect!
Sep 18, 2011
Used Granny Smith apples, 1% milk and did not use lemon peel. Overall, the pancakes were very light and tasty. Batter is much lighter and foamy (egg whites) as compared to a Bisquick type batter. Even using a very generous 1/4 cup measure, this recipe made an easy dozen cakes. If I were to make it again, I would NOT use sugar on the apples or drastically reduce the amount, (even a tart apple), as they were almost too sweet by the time you put syrup on the cakes. Mouth feel of the cakes was almost souffle-y (not that it was bad, just different). Don't try this recipe unless you have the time (or help) to invest in the prep, and an empty sink for the all utensils :)