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Ricotta Pancakes with Cinnamon Apples

Here's a scrumptious way to start the day. My fluffy, tender pancakes and topped with sauteed cinnamon apples and a drizzle of maple syrup. Add a cup of coffee or a glass of milk and you'll be all set.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 2 medium apples, sliced
  • 1 tablespoon butter
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons ground cinnamon
  • 1-1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup 2% milk
  • 3 large eggs, separated, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • Maple syrup

Directions

  • 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 zest, 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.
Nutrition Facts
3 pancakes with 1/3 cup apples (calculated without syrup): 257 calories, 7g fat (4g saturated fat), 98mg cholesterol, 314mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.

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