Ricotta pancakes with maple-glazed apples
Experience breakfast bliss with our Ricotta Pancakes topped with Maple-Glazed Apples. Fluffy pancakes made with ricotta cheese, cinnamon, and brown sugar are paired with sweet, caramelized apples and crunchy walnuts for a delectable morning treat. Perfect for a cozy brunch or a special occasion breakfast, this recipe combines wholesome ingredients for a delicious start to your day.
- 22 Mar 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Ricotta pancakes with maple-glazed apples are a delicious and indulgent twist on traditional pancakes. These fluffy pancakes are made with ricotta cheese, which adds a light and creamy texture, and are topped with sweet and slightly tart maple-glazed apples. Perfect for a special breakfast or brunch, this recipe combines rich flavors with a delightful texture.
Ingredients:
Instructions:
- In a large mixing bowl, combine the self-raising flour, brown sugar, and cinnamon. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, lightly beat the eggs. Add the buttermilk and milk to the beaten eggs and whisk until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; the batter should be slightly lumpy.
- Fold in the ricotta cheese gently, taking care not to over-mix the batter.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Pour approximately 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning. Keep the cooked pancakes warm in a low oven (around 200°F/90°C) if needed.
- In a medium-sized saucepan, melt the butter over medium heat. Once melted and slightly bubbling, add the peeled, cored, and sliced apples.
- Cook the apples, stirring occasionally, for around 5 minutes or until they start to soften and caramelize.
- Add the chopped walnuts to the pan and continue to cook for another 2-3 minutes until the apples are tender and well-coated with the buttery glaze.
- Stack the ricotta pancakes on serving plates.
- Spoon the maple-glazed apples and walnuts generously over the pancake stacks.
- Optionally, drizzle with additional maple syrup or add a dollop of whipped cream for extra indulgence.
Tips:
- Make sure to use fresh ricotta cheese for the best texture and flavor in your pancakes.
- For an extra touch of sweetness, you can add a drizzle of maple syrup over the pancakes before serving.
- If you prefer a crunchier texture, lightly toast the walnuts before adding them to the apples.
- Ensure the pancakes are not too thick or too thin – the batter should be pourable but not runny.
- Consider using a non-stick skillet to easily cook the pancakes and achieve a golden-brown finish on both sides.
- Feel free to experiment with different types of apples for varying levels of sweetness and tartness.
With their creamy texture and the delightful topping of maple-glazed apples and walnuts, these ricotta pancakes are sure to become a breakfast favorite. Easy to prepare and rich in flavor, this recipe is perfect for impressing guests or simply treating yourself to a deliciously special morning meal. Enjoy your ricotta pancakes with a hot cup of coffee or tea!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 600kcal | 24% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 6g | 15% |
| Sugar 30g | 29% |
| Fat | |
| Fat 30g | 35% |
| Saturated 7g | 25% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 120mg | 21% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 4.11mg | 5% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 3.89ug | 3% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 2.31mg | 21% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 450mg | 13% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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