Ricotta and caramelized apple pancakes
Prep Time
Price Per Serving
Cooking Mode
4 apples, cored and sliced
30 mL tbsp. lemon juice
375 mL cup icing sugar
45 mL tbsp. 35% MF whipping cream
1 container ricotta
3 egg yolks
180 mL cup milk
150 mL cup flour
7 mL tsp baking powder
1 pinch salt
3 egg whites
unsalted butter for cooking
4 apples, cored and sliced
30 mL tbsp. lemon juice
375 mL cup icing sugar
45 mL tbsp. 35% MF whipping cream
1 container ricotta
3 egg yolks
180 mL cup milk
150 mL cup flour
7 mL tsp baking powder
1 pinch salt
3 egg whites
unsalted butter for cooking
Directions
1*This recipe is courtesy of Saputo.
2In a large bowl, combine apples and lemon juice.
3In a large saucepan over low heat, heat icing sugar until caramelized and golden.
4Add apples to sugar and cook for 2 to 3 minutes.
5Add cream and let mixture simmer for 10 minutes.
6Remove from heat and set aside at room temperature.
7In a large bowl, combine ricotta, egg yolks, and milk, then add flour, baking powder, and salt.
8In another large bowl, beat egg whites until stiff peaks form, then carefully fold into dough.
9In a large skillet over medium low heat, melt a small amount of butter and spread 45 mL (3 tbsp.) of dough in centre of skillet. Cook pancake for a few minutes on each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dough to make 4 pancakes.
10Top pancakes with caramelized apples and serve immediately.
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