Lemon Ricotta Pancakes with Sauteed Apples

Pancakes are my go-to breakfast food.  Sure they are not the most healthy choice…by far.  But to me there is nothing better.  I like them with blueberries, chocolate chips, or whatever fruit is in season.  I love soaking up all of that delicious pure maple syrup.  Mmmm…now I want breakfast.

The only complaint I have with pancakes is that they can feel a bit heavy.  This isn’t necessarily a bad thing when you are trying to soak up the one too many cocktails/glasses of wine you enjoyed on a Saturday night (Note- if my mother or grandmother are reading this- I am speaking strictly hypothetically).  But on the whole, the only thing that could make pancakes better is if they were light as clouds but still as decadent.

This pancake has achieved the impossible dream.  The key to keeping them light and fluffy is in separating the eggs and folding in the whipped egg whites.  The lemon and ricotta bring a subtle yet delicious flavour than can be replicated in any season.  But topped with sauteed apples make this breakfast a fall favourite.

Note: The original recipe calls for a hot griddle, but I find the only way to achieve pancakes that are cooked through but not too dark is working with relatively low heat.

Lemon Ricotta Pancakes with Sauteed Apples
Gourmet Magazine, September 1991 Edition

Serves: 12, 3-4 inch pancakes

Sauteed Apples
4 large Granny Smith apples, peeled, cored and sliced, fairly thin
2 tbsp unsalted butter
3 tbsp sugar
1/2 tsp cinnamon
fresh lemon juice to taste

Pancakes
4 large eggs, separated
1 1/3 cup ricotta cheese
1 1/2 tbsp sugar
1 1/2 tbsp freshly grated lemon zest
1/2 cup all-purpose flour
melted butter for brushing the griddle

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 the apples with the sugar and cinnamon and cook 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.

In a bowl, whisk together the egg yolks, ricotta, sugar and zest. Add the flour and stir the mixture until it is just combined. In the bowl of an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about 1/4 of the egg whites into the ricotta mixture and fold in the remaining whites gently but thoroughly.

Heat a griddle over medium-low heat 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 several 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 200F oven.

Serve the pancakes with the sauteed apples and maple syrup if desired.