Ingredients
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2 Lemon Juice
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3 Apples
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1 tablespoon Coconut Sugar
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1 teaspoon ground Cinnamon
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1¼ pounds whole-milk Ricotta
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2 tablespoons Granulated Sugar
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5 Egg
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1½ teaspoons Vanilla Extract
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1⁄2 cup (1 stick) Butter
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11⁄3 cups all-purpose Flour
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Sunflower Oil
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Confectioners’ Sugar
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Cider Syrup
Directions
These light and fluffy pancakes are elevated by some extraspecial ingredients: rich ricotta, spritely sugared apples, and cider syrup, which is not as cloyingly sweet as maple syrup. These are perfect for a casual Sunday brunch where you can stand and flip pancakes while chatting with friends and family eagerly awaiting their stack.
Steps
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1
Done
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Fill a medium bowl with water and add 2 tablespoons of the lemon juice. Submerge the apple slices in the water to prevent browning. Drain the apples and transfer them to a separate bowl. Add the coconut sugar, cinnamon, and 1 teaspoon of the lemon juice and toss. |
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2
Done
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Combine the ricotta, granulated sugar, egg yolks, vanilla, lemon zest, and the remaining 2 tablespoons lemon juice in a large bowl and mix. While stirring, add the melted butter and flour and mix until completely incorporated. |
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3
Done
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Pour the egg whites into a large bowl and beat until they form stiff peaks. Gently fold them into the batter. |
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4
Done
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Heat a bit of butter or oil on a griddle over medium heat. Ladle the batter onto the griddle, forming pancakes about 5 inches across. Fry the pancakes until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden on the other side, about 1 minute longer. |
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5
Done
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Serve the pancakes with the sliced sugared apples, dusted with confectioners’ sugar and drizzled with syrup. |
