Please Pass the Recipe

sharing recipes from one generation to the next

Apple Ricotta Pancakes with Caramelized Apples


Apple ricotta pancakesBreakfast in our house is usually DIY. Toast, cereal, fruit, OJ and coffee are the norm, but having house guests is a good excuse to make a Sunday breakfast treat.

This pancake recipe goes back to my catering days. Many recipes from that time I archived, fatigued by the volumes I made, even though I rarely ate them. I think it’s time I reclaimed those recipes, as many, like this pancake mix are interesting variations on standard fare that we deserve to enjoy.

These pancakes are light and luscious. They are the perfect served with  caramelized apples, yoghurt, maple syrup and toasted almonds.

the pancakes: makes 15

300g fresh ricotta

1/2 cup whole meal flour

1/2 cup plain flour

2/3 teaspoon bicarbonate

1/3 teaspoon cream of tartar

1 green cooking apple, peeled

2 teaspoons lemon juice

1 teaspoon ground cinnamon

2 eggs

3/4 cup milk

In a small bowl, roughly mash the ricotta.  Grate the apple and toss through the lemon juice to prevent discolourisation. Sift the flours, cinnamon and raising agents into a mixing bowl. Return the bran to the mix. Add the ricotta, apple, eggs and 2/3 of the milk. Stir to a stiff batter, then stir in the remainder of the milk. Set aside for the gluten to stretch while you prepare the caramelized apples.

Melt a little butter in a hot pan and cook the pancakes over a medium low heat until puffed, golden and firm to the touch.

caramelized apples: for four

3 red skinned eating apples such as Pink Ladies

Juice of 1/2 lemon

30g butter

2 tablespoons brown sugar

Leave the skins intact. Cut a thin slice from the top and bottom of the apples then remove the cores with an apple corer. Slice the apples into thin slices then sprinkle them with the lemon juice to prevent discolourisation.

In a wide pan, melt the butter, add the brown sugar stir to combine then add the apples. Cover tightly and cook for over a low heat for about 5 minutes.

Remove the lid, increase the heat and cook until the apples begin to colour. Keep Tossing  the apples in the caramel as those in contact with the pan will colour more quickly. Serve when well coloured.

Serve a stack of small pancakes or one large pancake topped with caramelized apples, vanilla yoghurt, maple syrup and toasted almonds.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

4 comments on “Apple Ricotta Pancakes with Caramelized Apples

  1. marymtf
    November 9, 2012

    Thankds for the recipe, Sandra. I’m going interstate to visit the granddaughters. We usually stay at a youth hostel. Going to try making it there for Sunday breakfast. Will let you know how it went.


  2. frugalfeeding
    November 8, 2012

    Oh my, that looks like an exceedingly pleasing breakfast!


    • ladyredspecs
      November 9, 2012

      T’was a great start to the day. Thanks for saying so😀


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This entry was posted on November 8, 2012 by in Breakfast and Brunch, Food, Warm Puddings and tagged , , , .
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