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1
In a large skillet, melt the 2 tablespoons of butter.
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2
Add the apples, cinnamon, 2 tablespoons of the sugar, 1/2 teaspoon of the lemon zest, and a pinch of salt and cook over moderately high heat, stirring occasionally, until the apples are just tender and golden, about 5 minutes; keep warm.
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3
In a large bowl, whisk the flour and baking powder with 1/2 teaspoon of salt and the remaining 2 tablespoons of sugar.
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4
In a medium bowl, whisk the milk with the egg yolks, ricotta, and the remaining 3/4 teaspoon of lemon zest.
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5
Whisk the mix into the dry ingredients until just incorporated.
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6
In a clean, large stainless steel bowl, beat the egg whites until stiff peaks form; fold them into the batter.
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7
Preheat a griddle and grease it with butter.
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8
Scoop 1/4-cup mounds of batter onto the griddle.
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9
Cook the pancakes over moderately high heat until bubbles appear on the surface, 1 to 2 minutes.
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10
Flip and cook until the pancakes are risen and golden brown on the bottom, about 2 minutes longer.
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11
Transfer to plates, spoon the warm apples on top, and serve with warm maple syrup.
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12
Looking for more breakfast recipes?
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13
Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
