Apple Ricotta Pancakes Recipe
Recipe By Chisel And Fork
Fresh ricotta cheese with a hint of lemon zest that is then topped with some sauteed apples make these apple pancakes the perfect fall breakfast.
4.6
25 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Apple Ricotta Pancakes Recipe
- 0.08 cup Whole milk ricotta
- 0.03 cup Heavy cream
- 1/25 Lemon, zested
- 0.17 Large eggs, whites and yokes separated
- 0.06 cup Buttermilk
- 0.08 cup All purpose flour
- 0.13 tablespoon Honey
- 0.06 teaspoon Ground cinnamon
- 1/25 teaspoon Baking soda
- 1/25 teaspoon Kosher salt
- As required Unsalted butter for greasing
- As required Maple syrup and toasted walnuts for topping
- 0.17 tablespoon Unsalted butter
- 1/25 inch 2 honeycrisp apples, peeled, cored and diced into cubes
- 0.17 tablespoon Light brown sugar
- 1/25 teaspoon Ground cinnamon
- 1/50 teaspoon Kosher salt
- 1/2 tablespoon Unsalted butter, room temperature
- 1/25 piece 8 slices bacon, cut into
- 0.08 tablespoon Honey
- 1/100 teaspoon Sea salt
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chisel And Fork