Sunday Brunch: Lemon Ricotta Pancakes with Sauteed Apples
I was all set to give you a biscuit recipe for today's Sunday Brunch post, but then I happened to read Deb's Smitten Kitchen post on the lemon ricotta pancakes with sauteed apples recipe from Gourmet Magazine in 1991. Yum!
Here's the recipe, complete with Deb's annotation. For Deb's great photos you'll have to click through to her post.
Lemon Ricotta Pancakes with Sautéed Apples
- makes about 12 three- to four-inch pancakes -
From Gourmet, September 1991.
Ingredients
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
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
Maple syrup, as an accompaniment
Procedure
1. Prepare the sautéed apples:
In a large heavy skillet sauté 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.
2. Make the pancakes:
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 moderately high heat (Deb does not concur. She firmly believes that pancakes should be cooked medium-low.) 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.
3. Serve the pancakes with the sautéed apples and the maple syrup.
View other entries from Sunday Brunch.
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3 Comments:
These pancakes are excellent. A simpler variation is to use a heated compote of sour cherries touched with a hint of more lemon zest, some cinnamon and nutmeg (a splash of port, anyone?) in stead of the sauteed apples.
Another variation is to add some chocolate bits or chunks to the batter before cooking which goes really well with the cherry topping.
Karen Resta at 10:10AM on 11/04/07
I make ricotta pancakes often but I serve them with a honey lemon or honey orange syrup. You put honey in a saucepan and on low heat let it warm up then add fresh squeezed lemon juice/zest or orange juice/zest. (1 cup of honey to one lemon or orange...it is not rocket science just make sure not to let it burn, it is the easiest syrup you will ever make)
So fresh and delicious. We are not maple people. Maple tends to be heavy to me. Once you have this fresh honey syrup you will make it again.
JerzeeTomato at 10:48AM on 11/04/07
I made these from this recipe after seeing it on Deb's blog too, and they're fantastic. I added some orange zest and served them with berries. They were mmmm - good!
aliceqfoodie at 1:50PM on 11/04/07