Ricotta and caramelized apple pancakes Recipe

Name: Ricotta and caramelized apple pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 apples, cored and sliced; 30 mL (2 tbsp.) lemon juice (about 1/2 lemon); 375 mL (1 1/2 cups) icing sugar; 45 mL (3 tbsp.) 35% MF whipping cream; 1 container (400 g) ricotta; 3 egg yolks; 180 mL (3/4 cup) milk; 150 mL (2/3 cup) flour; 7 mL (1 1/2 tsp.) baking powder; 1 pinch of salt; 3 egg whites; Unsalted butter for cooking

Ingredients

4 apples, cored and sliced
30 mL (2 tbsp.) lemon juice (about 1/2 lemon)
375 mL (1 1/2 cups) icing sugar
45 mL (3 tbsp.) 35% MF whipping cream
1 container (400 g) ricotta
3 egg yolks
180 mL (3/4 cup) milk
150 mL (2/3 cup) flour
7 mL (1 1/2 tsp.) baking powder
1 pinch of salt
3 egg whites
Unsalted butter for cooking

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

In a large bowl, combine apples and lemon juice.
In a large saucepan over low heat, heat icing sugar until caramelized and golden.
Add apples to sugar and cook for 2 to 3 minutes.
Add cream and let mixture simmer for 10 minutes.
Remove from heat and set aside at room temperature.
In a large bowl, combine ricotta, egg yolks, and milk, then add flour, baking powder, and salt.
In another large bowl, beat egg whites until stiff peaks form, then carefully fold into dough.
In 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.
Top pancakes with caramelized apples and serve immediately.