Treat yourself to a breakfast of champions with this delicious ricotta and apple pancake recipe flavoured with cinnamon. Featuring the perfect flavour combination of cinnamon and delicious griddled Pink Lady® apple slices, this recipe is guaranteed to please!
How to Griddle Apples
To achieve the perfect griddled apple result, cut your Pink Lady® apples into wedges, cover in lemon juice and griddle them on a high heat. If you don’t have a griddle pan, you can use a non-stick pan, however you just might not achieve the lovely griddled texture.
Should You Put Cinnamon in Pancakes?
Yes. This recipe is evidence that you absolutely should put cinnamon in pancakes. Cinnamon provides a delicious hit of spice that works so well with these soft and fluffy ricotta and apple pancakes.
Why Do Ricotta, Apples And Cinnamon Taste So Good Together?
Apples and cinnamon are a perfect flavour combination for so many things. Whether it’s for a traditional apple pie dessert or as a delicious topping for some morning pancakes, the two flavours complement each other very well. Cinnamon brings a slight spice that balances extremely well with the sweetness of apples, especially Pink Lady® apples. Add in a really light cheese such as ricotta to balance the apples and cinnamon and you really can't go wrong.
Can You Freeze These Ricotta Pancakes?
Ricotta pancakes are best enjoyed fresh, but you can freeze these and reheat them easily.
Alternative Pancakes
Full preparation
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Heat a griddle pan on a high heat. Toss the apples with the lemon juice then place in the pan. Cook until you have griddle marks, then flip and cook on the other side until brown and the apples have softened slightly.
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Sieve the flour, baking powder and cinnamon into a bowl. Add the egg yolks and ricotta. Gradually add the milk and whisk to form a smooth batter.
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Whisk the egg whites until soft peaks. form Fold the egg whites into the batter using a metal spoon until fully combined.
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Heat a non-stick frying pan on a medium to high heat and add a little of the oil. Put a metal ring into the pan (a large biscuit cutter is ideal) and fill with a few spoonfuls of the batter. Cook until golden on the base, then remove the ring, flip over and cook on the other side until brown. Remove from the pan and keep warm. Continue to cook the pancakes until all the batter is used up. Depending on the size of the ring, you should be able to make about 16 pancakes.
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Stack up 4 pancakes per serving and top with the apples, yogurt and honey.
