Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE TOPPING:
  • 12 slices prosciutto
  • Salt and freshly ground black pepper, optional
  • 4 Golden Delicious apples
    FOR THE PANCAKES:
    • 3 tablespoons sugar
    • 1 teaspoon baking powder
    • Pinch salt
    • Butter, for cooking
    • Confectioners' sugar, for dusting, optional
    • 1 cup maple syrup, warmed on stove-top
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    • Print Recipe

    Directions

    For the topping:
    Preheat oven to 400 degrees F.

    On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.

    Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.

    For the pancakes:

    Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
    Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.

    To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on April 11, 2012

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      Best pancakes ever. My kid,who is 4 is the worse picky eater ever but he could not get enough of this.. I am so happy !!! The taste is wonderful. They are fluffy and smooth with a slight citrus hint that gives it the perfect balance

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    • on November 24, 2011

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      I made these for Thanksgiving breakfast, and I have never made pancackes before. They were a huge hit! The ricotta made the pancakes very creamy, and the whipped egg whites made them fluffy. The prosciutto was a little difficult to work with, since it stuck together, but came out tasting great!

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    • on August 01, 2011

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      What a wonderful pancake! The beaten egg whites make them so fluffy, light and delicious! The interior of the pancake is almost like a souffle. I believe sifting the dry ingredients is essential to produce a smooth batter, which makes a beautiful (lump-free!)pancake. These cook slower than a pancake without ricotta so you must be patient but the wait is worth it. Next time I plan to make blueberry syrup to serve with them. Thanks so much for this easy but elegant recipe!

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