Ricotta Pancakes with Cinnamon Apples
Total TimePrep/Total Time: 25 min.
What a great use for leftover Ricotta. These pancakes turned out light and creamy. Plus they were a hit with the kids!
I did things a little different, like doubling the recipe, but only used 5 teaspoons of baking powder, and forgot to double eggs, but it turned out really good. Also, I did not use cake flour. Used 1 1/2 cups all purpose and 3/4 cup whole wheat flour. The only other thing that I did differently was, using brown sugar on the apples instead of white sugar. They were delicious. Light, fluffy and lemony with just the apples it was perfect!
Used Granny Smith apples, 1% milk and did not use lemon peel. Overall, the pancakes were very light and tasty. Batter is much lighter and foamy (egg whites) as compared to a Bisquick type batter. Even using a very generous 1/4 cup measure, this recipe made an easy dozen cakes. If I were to make it again, I would NOT use sugar on the apples or drastically reduce the amount, (even a tart apple), as they were almost too sweet by the time you put syrup on the cakes. Mouth feel of the cakes was almost souffle-y (not that it was bad, just different). Don't try this recipe unless you have the time (or help) to invest in the prep, and an empty sink for the all utensils :)