Teff Grain And Ricotta Pancakes With Apple Topping

Name: Teff Grain And Ricotta Pancakes With Apple Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pancake batter; 1/4 cup teff grain; 1 cup water; pinch of salt; 1/2 cup ricotta; 3/4 cup buttermilk; 2 eggs, seperated; 1/2 cup white flour, or substitute teff flour for a gluten free version; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon brown sugar; butter for cooking the pancakes; maple syrup for serving; apple topping; 2 fairly tart apples such as gravenstein; 1 tablespoon butter; 1/2 teaspoon cinnamon; 1/2 teaspoon turbinado sugar

Servings: persons

pancake batter
1/4 cup teff grain
1 cup water
pinch of salt
1/2 cup ricotta
3/4 cup buttermilk
2 eggs, seperated
1/2 cup white flour, or substitute teff flour for a gluten free version
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon brown sugar
butter for cooking the pancakes
maple syrup for serving
apple topping
2 fairly tart apples such as gravenstein
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon turbinado sugar

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.
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.
3
Mix together the ricotta, egg yokes, buttermilk, and cooked teff.
4
Combine the dry ingredients: flour, baking powder, baking soda, and brown sugar.
5
Beat the egg whites until stiff.
6
Gently mix the dry ingredients into the wet ingredients until they are just incorporated. Then gently fold the egg whites into the batter.
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.
8
Serve the pancakes hot off the griddle with the apple topping and a dribble of maple syrup.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: pancake batter, 1/4 cup teff grain, 1 cup water, pinch of salt, and more.

Yes, Teff Grain And Ricotta Pancakes With Apple Topping falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!