Perfect Ricotta Pancakes With Caramelised Apple Recipes

RICOTTA AND CARAMELIZED APPLE PANCAKES

Steps:

• *This recipe is courtesy of Saputo. Caramelized apples In a large bowl, combine apples and lemon juice. In a large saucepan over low heat, heat icing sugar until caramelized and golden. Add apples to sugar and cook for 2 to 3 minutes. Add cream and let mixture simmer for 10 minutes. Remove from heat and set aside at room temperature. Pancake dough In a large bowl, combine ricotta, egg yolks, and milk, then add flour, baking powder, and salt. In another large bowl, beat egg whites until stiff peaks form, then carefully fold into dough. In a large skillet over medium low heat, melt a small amount of butter and spread 45 mL (3 tbsp.) of dough in centre of skillet. Cook pancake for a few minutes on each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dough to make 4 pancakes. Top pancakes with caramelized apples and serve immediately.

PERFECT RICOTTA PANCAKES WITH CARAMELISED APPLE

Steps:

• Combine the flour and backing powder then sift into a large mixing bowl. Make a well in the middle of the flour mix with your fingers.
• In another bowl add the egg and beat with a handmixer for 10 seconds to airate.
• Pour the egg into the well you made earlier and slowly add buttermilk while mixing (with an electric handmixer) the flour and egg from the inside of the bowl towards the outer bowl. Mix until all is combined.
• Melt the 80g of butter and add to the mixture with 2 tablespoons of sugar, blend until mixed.
• Break the Ricotta into bite size chunks by hand and add to the mixture. Mix with a wooden spoon and place into the fridge for 30 minutes to rest.
• (The resting step is important don't miss it).
• While the batter is resting, peel and quarter the Apples.
• Cover the base of a frypan with 150g of sugar and place over heat,add the apples and a knob of butter. Heat until apples are cooked and sugar has caramalised. If needed add a little water to slow down the caramalisation process.
• When the resting and apples are complete, heat a frypan to low heat and coat with a knob of butter so your pancakes won't stick. Cook pancakes on each side till golden brown.
• Combine 2 pancakes and some of the caramalised apple to serve.

RICOTTA APPLE PANCAKE TOPPING

Steps:

• Whisk together all ingredients.
• Heat if desired, or serve cold.
• Pour over warm pancakes and dig in!

CARAMEL APPLE PANCAKES

Steps:

• Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
• Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
• Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
• Combine flour, baking powder, sugar, and salt in a bowl.
• Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
• Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
• Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
• Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.