Ricotta Pancakes With Cinammon Apples Recipes

RICOTTA PANCAKES WITH CINNAMON APPLES

Steps:

• In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Sprinkle with 1/2 cup sugar and cinnamon; set aside.
• In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the cheese, milk, egg yolks, lemon peel, juice and remaining sugar. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with apples and maple syrup.

CINNAMON APPLE PANCAKES

Steps:

• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

LEMON RICOTTA PANCAKES WITH SAUTEED APPLES

Steps:

• 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.
• 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 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 sautéed apples and the maple syrup.

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.