Weekend mornings are a great time to make a big delicious breakfast. Weekend mornings are also a great time to take stock of what’s going on in the fridge and try to find a purpose for the sometimes slightly random assortment that may be occupying the shelves. Sometimes these two go together.
This morning I opened my fridge to find a tub of ricotta cheese, which I am sure I had great plans for when I bought it, but at this point I could not remember what those plans might have been. My Mom makes fantastic cottage cheese pancakes, the recipe for which I have been meaning to ask for. Ricotta is kind of like cottage cheese, not quite, but surely one can make pancakes with it?
Yes, yes one definitely can. I also happened to have quite a few apples in the fruit drawer, and a few lemons. Turns out that ricotta, lemons, and apples make delicious pancakes together!
(for about 12 pancakes):
3-4 apples, cored and thinly sliced
4 ounces of butter, more for frying the pancakes
1/2 cup sugar
zest of one lemon
1 cup milk
1 cup ricotta
2-3 tablespoons sugar
1 tablespoon vanilla extract
1 1/2 cup all purpose flour
1 tablespoon baking powder
4 large eggs, separated
Juice and zest of one lemon
Melt butter in a skillet and add apples, sugar, and lemon zest. Cook until the apples become golden brown. Remove from heat.
Sift the dry ingredients together. Add the milk, ricotta, lemon zest and juice, vanilla, and egg yolks. Beat the egg whites until stiff peaks form, and gently fold into the ricotta mixture.
Melt some butter in a skillet over medium-low heat. Spoon four pancakes onto the skillet, and cook until the bottom of the pancake is set and the top is bubbly. Carefully flip and cook on the other side. Repeat until all the batter is finished.
Serve with whipped cream and caramelized apples.