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Recipe - Lemon Ricotta Pancakes with Caramelized Apples

December 14 2011 - 12:11 PM

Ricotta_pancakesMuffins, french toast, bagels…sometimes it can be challenging to find a satisfying breakfast that isn't too heavy. My personal go-to is pancakes. I tend to whip up breakfast before hitting the gym on the weekends, and these pancakes can really weigh me down. So, this time I opted for ricotta pancakes – mostly since I had some extra on hand. 

Since these pancakes use very little flour, they are almost like eating little pan fried ricotta cheesecakes. If you are gluten-free, these pancakes would probably be a great breakfast choice since there is minimal flour to substitute. They aren't incredibly sweet, so the sauteed apples really help balance out the flavors. 

Lemon Ricotta Pancakes with Caramelized Apples
Adapted from Smitten Kitchen

Makes about 6 pancakes (serves 2)

2 egg whites
3/4 cup ricotta cheese
1 tbsp sugar
1 tbsp lemon juice (add in a bit of lemon zest if you want an extra zing)
1/4 cup whole wheat flour (all-purpose is fine, too)
Dash of salt

1 large apple (any kind will do)
1 tbsp butter
1 tbsp brown sugar
2 tbsp water
1 tsp cinnamon

Begin by preheating your pancake griddle to medium high. If you don't have one, simply turn on your burner a few minutes before you're done with the batter, using a lightly sprayed, large frying pan.

Finely slice your apples, and then brown them in a skillet with the butter. When they are slightly browned, add in your brown sugar and cinnamon. It will begin to caramelized and thicken. To expand the sauce and soften the apples, add the water, using as much or as little as you need. Turning up the heat will thicken the sauce. Leave the apples on the heat while you make your pancakes because you want them tender and warm. 

Meanwhile, mix together your ricotta, sugar and lemon juice. Then, add in your flour. In a separate bowl, beat  your egg whites only with an electric mixer until soft peaks have formed. Slowly fold your egg whites into the batter, and do not over mix. When you have fully combined the eggs, the batter will be smooth and fluffy. 

Pour a few spoons of batter onto your prepared griddle to make each pancake. Make sure the pancakes are thoroughly browned on the bottom before flipping them. These don't really bubble up when ready like regular pancakes, so be sure yours don't burn. When they're done, top with the caramelized apples, and enjoy!

–Marly Schuman