{Lemon Ricotta Pancakes}

Good morning! I don’t know about you, but our favorite thing to do on a Sunday morning is lounge around in our comfies, sleepily sip a cappuccino and make an indulgent breakfast. We made these Lemon Ricotta Pancakes with sauteed apples a few weeks back and I thought I’d post them this morning in case you were looking for a special Sunday breakfast recipe. Bon appétit! 
 Lemon Ricotta Pancakes with Sauteed Apples
Servings: Makes about twelve 3- to 4-inch pancakes.

For the sauteed apples

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

For the pancakes

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

Prepare the sauteed apples:

In a large heavy skillet saute 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 medium-low 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 sauteed apples and the maple syrup.

{Photos © Liz Denfeld Photography}

21 thoughts on “{Lemon Ricotta Pancakes}”

  1. yum! pancakes in England are more like crèpes, which is lovely sometimes – but I do find myself sometimes craving a good thick squishy American-style pancake!

  2. Yum! Also good with lemon ricotta pancakes: heating up lemon curd on the stove and drizzling it over the top as a sauce, then sprinkling some powdered sugar on top.

  3. That looks so delicious! My boyfriend and I love to cook and last weekend we made oat pancakes with blueberry compote for breakfast. Pancakes are the perfect breakfast item!

  4. oh my heavens. this is amazing! my favorite thing on a sunday morning would be these pancakes, in my pajamas, in your neck of the woods. glorious! xoxo

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