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  • Prep
    15 min
  • Total
    25 min
  • Servings

Ricotta Pancakes with Caramelized Apples


Caramelized apples

  • 4 medium apples, unpeeled, sliced
  • 1/2 lemon, juice only
  • 375 ml (1 1/2 cups) icing sugar
  • 45 ml (3 tbsp) 35% whipping cream

Pancake batter

  • 400 g (400 ml / 1 2/3 cups) Saputo Ricotta di Campagna cheese
  • 3 egg yolks
  • 180 ml (3/4 cup) milk
  • 160 ml (2/3 cup) flour
  •  7.5 ml (1 1/2 tsp) baking powder
  • Pinch of salt
  • 3 egg whites 
  • Sufficient quantity, unsalted butter


  1. In a bowl, toss the apples with the lemon juice.
  2. In a small saucepan, cook the sugar until it is caramelized and golden.
  3. Add the apples and cook 2 to 3 minutes. Stir in the cream and simmer for 10 minutes. Remove from heat and reserve at room temperature.
  4. In a bowl, combine the Ricotta, egg yolks and milk.Add the flour, baking powder and salt and mix well.
  5. In another bowl, beat the egg whites until they form soft peaks. Gently fold them into the ricotta batter.
  6. In a skillet, melt some butter and add 45 ml (3 tbsp) of the pancake batter. Cook a few minutes until golden on each side.
  7. Top the pancakes with the caramelized apples and serve immediately with the toppings!