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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Before beginning prepare the apples.
1) In a food processor or blender, process the ricotta, eggs, honey, oil, lemon juice, flour, baking powder, salt and conamon to mix.
2) Preheat the oven to 200 degrees to hold the finished pancakes.
3) Heat a griddle or a large nonstick pan over medium heat until water skitters over pan when dropped.
4) Use non-stick oil to prevent sticking.
5) Measure quarter-cup portions of the batter onto the pan.
6) When bubbles appear across the top of the pancakes and the edges look firm and cooked, flip them.
7) Cook for a few minutes more on the other side (the centers will rise up a bit.) Transfer to an oven-safe platter and put i the oven to keep warm.
8) Reheat the apples in the pan and serve pancakes topped with apples and their sauce.
Comments: 521 calories, 20 g protein, 58 g carb, 4 g fiber, 26 g total fat
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Sauteed Apples for Pancakes
1/8 Cup(s) butter
4 pealed and sliced apple
163/1250 Pound(s) brown sugar
1/6 Ounce(s) vanilla extract |
Directions:
In a large saute pan, melt butter over medium heat. Add the apple slices and toss to coat with butter. Cook, tossing and stirring, until the apples are softeneed and juicy. Sprinkle on brown sugar and vailla and toss to mix. When the sugar is melted and bubbly, take the pan off the heat andd keep warm.
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