“Ah, September! You are the doorway to the season that awakens my soul…” Peggy Toney Horton
These thick fluffy pancakes are a delicious way to spice up a fall breakfast and showcase seasonal apples. You could make the sautéed apples up to 3 days in advance. As easy to make as regular pancakes, they pack a nutritious dose of calcium and protein from the ricotta and extra eggs. With only half a cup of flour and very little sugar, they are satisfying low carb pancakes. Enjoy on a crisp fall morning.
Lemon-Poppy Seed Ricotta Pancakes with Sautée Apples
For the apples:
- 4 Granny Smith apples, peeled, cored and sliced
- 2 tablespoons of unsalted butter
- 3 tablespoons of sugar
- 1/2 teaspoon cinnamon
- juice of 1 lemon
For the pancakes:
- 4 large eggs, separated
- 1/2 cup flour
- 1 1/3 cup ricotta
- 1 tablespoon of poppy seeds
- 1 1/2 tablespoon sugar
- zest of 1 lemon
- butter to coat pan
- In a heavy skillet, melt 2 tablespoons of the butter and sauté apples until softened but not mushy, about 5 minutes, stirring often. Sprinkle with sugar, cinnamon and lemon juice and cook another 2 minutes until a syrup forms. Reserve until ready to serve.
- In a bowl, whisk together all but the egg whites until smooth. In a separate bowl whip the egg whites until soft peaks form. Gently add the egg whites to the batter using a rubber spatula.
- In a heavy bottomed skillet or on a griddle, melt some butter and add dollops of batter. Cook until golden, about a minute, flip and cook another minute until the other side is also golden.
- Serve with the apples and their syrup on top.