Breakfast & Brunch

Ricotta Pancakes with Lemon, Apples, and Cider Syrup

Perfect for a casual Sunday brunch, these light and fluffy pancakes are elevated by some extra-special ingredients: rich ricotta, sprightly sugared apples, and cider syrup.

By Yankee Magazine|Sep 11 2019|

Coffee By Design | Portland, Maine

Photo Credit : Katherine Keenan

Perfect for a casual Sunday brunch, these light and fluffy pancakes are elevated by some extra-special ingredients: rich ricotta, sprightly sugared apples, and cider syrup (you can always substitute maple syrup).

From “Apple of Their Eye,” September/October 2019

Recipe excerpted from Ciderhouse Cookbook © by Jonathan Carr, Nicole Blum, and Andrea Blum

Yield:

6 servings

Ingredients

Zest and juice of 2 lemons
3 apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 tablespoon plus 2 tablespoons granulated sugar
2 ½ cups whole-milk ricotta
5 eggs, whites and yolks separated
1 ½ teaspoons vanilla extract
½ cup (1 stick) butter, melted
1 1⁄3 cups all-purpose flour
Butter, for the griddle
Cider or maple syrup, for serving

Instructions

Fill a bowl with water and add 2 tablespoons lemon juice. Submerge the apple slices, then drain and transfer to a separate bowl. Add the cinnamon, 1 tablespoon sugar, and 1 teaspoon lemon juice, and toss.

Combine the ricotta, 2 tablespoons sugar, egg yolks, vanilla, lemon zest, and remaining 2 tablespoons lemon juice in a large bowl and mix. While stirring, add the butter and flour; mix until completely incorporated.

Pour the egg whites into a large bowl and beat until they form stiff peaks. Gently fold them into the batter.

Heat a bit of butter or oil on a griddle over medium heat. Ladle the batter onto the griddle, forming pancakes about 5 inches across. Fry the pancakes until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden on the other side, about 1 minute longer.

Drizzle with syrup, and serve with sliced sugared apples.