Ricotta pancakes with sauteed apples
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs; separated |
| 1¼ | cup | Whole milk ricotta |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Melted butter |
| 1½ | tablespoon | Grated lemon zest |
| ½ | cup | All-purpose flour |
| Oil for cooking the pancakes | ||
| Sauteed Apples; see * Note | ||
| Warm maple syrup | ||
Directions
* Note: See the "Sauteed Apples" recipe which is included in this collection.
Whisk egg yolks, ricotta, sugar, butter and zest together in a bowl. Stir in flour until just combined. In a separate bowl beat egg whites until they hold stiff peaks. Carefully fold whites into the ricotta mixture. Heat a heavy griddle or skillet and brush lightly with oil. Drop the batter onto griddle in ¼-cup batches and cook until lightly golden (about 2 minutes).
Turn and cook the other side. Keep warm while cooking the rest of the pancakes. Serve immediately with Sauteed Apples and warm maple syrup. This recipe yields about 12 four-inch pancakes.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9652 broadcast 08-21-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.