Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 3 tbsp light brown sugar
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 cup milk
  • 1 cup whole milk ricotta
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp melted unsalted butter plus more for greasing
  • 2 tbsp unsalted butter
  • 2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt

Instruction

  • Preheat oven to 200°F. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and baking soda until combined. Make a well in the center.
  • In large bowl, beat half of the ricotta and cream until whipped, about 3 minutes. Stir in the lemon zest, egg yolks, buttermilk, remaining ricotta and honey. Set in fridge until ready to use.
  • In another large bowl, beat egg whites until they have stiff peaks, which should take about 5 minutes.
  • Slowly stir in the egg whites until just combined, which lightens the batter. If using apples for filling, stir in at this point.
  • Heat a large skillet over medium heat and coat with butter. Pour 1/4 cup of the batter into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes or until golden brown. Wipe skillet and repeat process. Keep the pancakes in the oven until all are ready to eat.
  • Heat a medium skillet over medium heat and add butter. Once butter is melted, add apples, brown sugar, cinnamon and salt and cook, stirring occasionally for 3-5 minute or until the apples are starting to soften. Top pancakes with apples.