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1
Preheat oven to 400 degrees F.
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2
On 1 tray lay the slices of prosciutto out in a single flat layer.
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3
Season with some salt and freshly ground black pepper, if desired, and pop into the oven.
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4
Roast the prosciutto until crispy, about 10 to 15 minutes.
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5
Cut each apple into thirds, remove the cheeks and discard the core.
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6
Slice each piece into 4 and toss with butter and maple syrup in a large bowl.
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7
Transfer to a roasting pan and place in the oven.
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8
Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
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9
For the pancakes:
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10
Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl.
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11
Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined.
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12
In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
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13
Heat a large nonstick pan over medium heat and add a little butter.
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14
Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan.
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15
The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle.
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16
Cook the pancakes on 1 side until they set.
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17
When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes.
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18
Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
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19
To serve, lay the pancakes on a plate and dust with confectioners' sugar.
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20
Serve with roasted apples, crispy prosciutto strips and warm maple syrup.
