Several years ago I had left-over ricotta cheese. I searched the Epicurious site and found this wonderful recipe.
LEMON RICOTTA PANCAKES WITH SAUTEED APPLES
My two apple trees are Stamens and Red Delicious. I used mostly Stamens. They look bumpy and wormy, but this year I have yet to find a worm. The birds and yellow jackets have taken their toll, still leaving plenty for this recipe and applesauce.
I picked far more than the recipe called for knowing there would be parts I couldn’t use. I also wanted to have some left for topping oatmeal. They haven’t been sprayed, so aren’t pretty, but are crisp and tasty.
Below are the apples before and after adding cinnamon and sugar. I love cinnamon, so I added more, and put in half the sugar.
The egg whites are ready to fold into the batter. Lemon is one of my favorite flavors, so I added more than it called for to the batter.
The pancakes are light, fluffy and have a nice flavor all by themselves.
It was a delicious breakfast!
This is the first time I made the pancakes with the apples. In the past I’ve used blueberry compote from the Blueberry Frozen Desserts posting. It’s easier to make, and I think it adds a better flavor to the pancakes.
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What a beautiful website and garden! Wow! I’ve already printed out the apple pancake recipe. I go to epicurious a lot too for recipes.
Looking forward to your squash and sharing ideas. In the dead of winter I’ll pin you down about that craft idea with the straw and yarn.
Thanks,
Mary Alice
Comment by Mary Alice Lodico — September 16, 2008 @ 1:02 pm