Lemon-Poppy Seed Ricotta Pancakes with Sautéed Apples

“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

• Servings: 4 to 6
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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

1. 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.
2. 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.
3. 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.
4. Serve with the apples and their syrup on top.

Apple Picking At Eragny-Sur-Epte, 1888,
Camille Pissarro, Dallas Museum of Art