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Ricotta Pancakes with 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
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
In a bowl, toss the apples with the lemon juice.
In a small saucepan, cook the sugar until it is caramelized and golden.
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.
In a bowl, combine the Ricotta, egg yolks and milk.Add the flour, baking powder and salt and mix well.
In another bowl, beat the egg whites until they form soft peaks. Gently fold them into the ricotta batter.
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.
Top the pancakes with the caramelized apples and serve immediately with the toppings!