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1
Cook 1/4 cup teff grain in 1 cups of water with a pinch of salt, simmering for about 20 minutes and stirring occasionally until the water is all absorbed. You could do this ahead of time; to prevent the teff from hardening, mix it into the ricotta when it has cooled a bit and then refrigerate.
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2
Prepare the apple topping. Core and chop the apples into ~1/4 inch pieces. Warm a small skillet over medium low heat. Melt the butter and stir in the chopped apples and cinnamon. Cook over low heat for about 15 minutes, stirring occasionally, until the apples are soft and fragrant. Stir in the sugar and cook for a minute longer. Reserve.
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3
Mix together the ricotta, egg yokes, buttermilk, and cooked teff.
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4
Combine the dry ingredients: flour, baking powder, baking soda, and brown sugar.
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5
Beat the egg whites until stiff.
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6
Gently mix the dry ingredients into the wet ingredients until they are just incorporated. Then gently fold the egg whites into the batter.
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7
Heat a griddle and when it is warm, grease with a little butter. Use a soup spoon to spoon the batter into pancakes. When permanent bubbles form around the edge and the color of the batter changes on top, flip the pancakes and cooked them for a couple of minutes on the second side.
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8
Serve the pancakes hot off the griddle with the apple topping and a dribble of maple syrup.
