Lemon-Ricotta Pancakes with Caramelized Apples

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