Lemon-Ricotta Pancakes with Caramelized Apples
These Lemon-Ricotta Pancakes are light, fluffy, and bursting with fresh lemon flavor. Topped with warm cinnamon caramelized apples and maple syrup, they make an elegant breakfast or brunch ready in just 30 minutes.
Ingredients
Caramelized Apples
- 2 tablespoons unsalted butter
- 2 crisp red or pink apples cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 1 pinch kosher salt
Pancake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 1/2 cups whole milk
- 3 large eggs separated
- 1/2 cup fresh ricotta cheese
- 3/4 teaspoon finely grated lemon zest
- Butter for the griddle
- Warm pure maple syrup for serving
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the apples, cinnamon, 2 tablespoons of sugar, 1/2 teaspoon of lemon zest, and a pinch of salt to the skillet.
- Cook the apples, stirring occasionally, until they are tender and golden, then remove from the heat and keep them warm.
- Whisk the flour, baking powder, 1/2 teaspoon of salt, and the remaining 2 tablespoons of sugar together in a large mixing bowl.
- In a separate bowl, whisk the milk, egg yolks, ricotta, and the remaining 3/4 teaspoon of lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Beat the egg whites in a clean bowl until they hold stiff peaks, then gently fold them into the batter.
- Heat a lightly buttered griddle or nonstick pan over medium-high heat.
- Drop 1/4-cup portions of batter onto the griddle and cook until bubbles form on the surface.
- Flip the pancakes and cook until the other side is golden brown and the center is set.
- Serve the pancakes warm, topped with the caramelized apples and a drizzle of maple syrup.