Lemon Ricotta Pancakes with Sauteed Apples
didn't have any eggs and I didn't want to screw up the lemon ricotta pancake recipe, so I made the Palmer Pancakes with diced up sugar cinnamon apples topped with the sauteed apples below. I had a couple honey crisp apples that I thought were slightly too old (i.e. not juicy enough) for the apple crisp recipe, so I decided to use these instead of Granny Smiths. And I used only one and a half apples (the remaining half went in the pancake batter) with two tablespoons of sugar.
Apples:
- 4 large Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- fresh lemon juice to taste
Pancakes:
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- Melted butter for brushing the griddle
Directions:
- In a large heavy skillet, saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
- In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
- Serve the pancakes with the sauteed apples and the maple syrup.
Source: Smitten Kitchen
Update (01.31.2010): I made them. Holy bananas these are awesome!!!
