Ricotta Pancakes with Spiced Apples and Maple Syrup
This recipe originally came from Food Blogga and the talented Susan Russo. Susan just published her first book about sandwiches. It looks amazing. We all eat sandwiches. Why not make them even more interesting and tasty? Susan gives you that opportunity in her new book "Encyclopedia of Sandwiches". Follow the link to her blog to find out more about this brand new book.
Ricotta Pancakes - Spiced Apples with Maple SyrupIngredients:
1 cup gluten-free flour mix (either from a prepared mix or your own mixture - I use my own brown rice mix - 2 cups brown rice flour, 1/2 cup tapioca flour, a cup potato starch)
1 teaspoon baking powder
1 cup ricotta cheese
3/4 cup milk
4 eggs, separated
1 teaspoon pure vanilla extract
canola oil for griddle
2 tablespoons canola oil
2 sweet apples, peeled and chopped rough
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/2 teaspoon cinnamon
1/2 cup pure maple syrup
1. In a medium bowl, whisk flour, baking powder, and salt.
2. In a large bowl, whisk ricotta cheese, milk, egg yolks, and vanilla extract. Add flour mixture and whisk just until combined.
3. In a clean, dry glass or metal bowl, beat egg whites with an electric mixer on high until foamy. Using a spatula, fold into the batter. (I got carried away and made soft peaks resulting in the lightest hotcakes.)
4. Pour a little bit of oil on a griddle over medium heat. I use my cookie scoop to make small pancakes. Cook for 1 minute, or until golden underneath. Turn over pancakes and cook for another minute or until golden. Repeat.
5. To make the apples, melt butter in a medium skillet over medium-high heat. Add apples and cook for 5 minutes, or until golden and tender, but not mushy. Add remaining ingredients. Stir well and cook 2 minutes, or until the syrup begins to bubble. Cool slightly. Spoon on top of pancakes. Serve with maple syrup.