Recipes Lemon-Ricotta Pancakes with Caramelized Apples 5.0 (5,748) 3 Reviews For the ultimate pancakes, use fresh ricotta cheese and finely grated lemon zest. For a topping that is special and seasonal, try this quick sauté of apples with butter, sugar and cinnamon. Slideshow: Perfect Pancakes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 40 mins Yield: 4 Ingredients 2 tablespoons unsalted butter, plus more for greasing 2 crisp red or pink apples, preferably Honeycrisp—peeled, cored and cut into 1/2-inch pieces 1/2 teaspoon cinnamon 1/4 cup sugar 1 1/4 teaspoons finely grated lemon zest Kosher salt 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 cups whole milk 3 large eggs, separated 1/2 cup fresh ricotta cheese Warm pure maple syrup, for serving Directions In a large skillet, melt the 2 tablespoons of butter. Add the apples, cinnamon, 2 tablespoons of the sugar, 1/2 teaspoon of the lemon zest and a pinch of salt and cook over moderately high heat, stirring occasionally, until the apples are just tender and golden, about 5 minutes; keep warm. In a large bowl, whisk the flour and baking powder with 1/2 teaspoon of salt and the remaining 2 tablespoons of sugar. In a medium bowl, whisk the milk with the egg yolks, ricotta and the remaining 3/4 teaspoon of lemon zest. Whisk the mix into the dry ingredients until just incorporated. In a clean, large stainless steel bowl, beat the egg whites until stiff peaks form; fold them into the batter. Preheat a griddle and grease it with butter. Scoop 1/4-cup mounds of batter onto the griddle. Cook the pancakes over moderately high heat until bubbles appear on the surface, 1 to 2 minutes. Flip and cook until the pancakes are risen and golden brown on the bottom, about 2 minutes longer. Transfer to plates, spoon the warm apples on top and serve with warm maple syrup. Rate it Print