Ricotta Pancakes With Maple Glazed Apples

Served these ricotta pancakes with maple-glazed apples for scrumptious weekend breakfast.

The ingredient of Ricotta Pancakes With Maple Glazed Apples

combine the flour sugar and cinnamon in a large bowl combine the eggs buttermilk and milk in a small bowl and whisk until just combined pour into the flour mixture and stir until just combined add the ricotta and gently fold into the batter cover with plastic wrap and set aside for 15 minutes to rest
meanwhile melt the butter in a large frying pan over medium high heat until foaming add one quarter of the apples and cook turning for 1 minute or until golden brown transfer to a plate repeat in 3 more batches with remaining apple return the apple to the pan drizzle with maple syrup and turn to coat remove from heat and set aside
heat a large non stick frying pan over medium heat add 1 3 cup 80ml of pancake batter to the pan to form a 12cm pancake cook for 2 minutes or until bubbles have risen to the surface and the pancake is golden underneath turn with a spatula or toss cook for a further 1 2 minutes or until just cooked
transfer to a plate and cover with a clean tea towel to keep warm repeat the cooking process with remaining batter greasing the pan between batches stacking as they are cooked
divide pancakes among serving plates top with apples and drizzle with pan juices sprinkle with walnuts serve immediately with extra maple syrup

fatContent: 715 327 calories
saturatedFatContent: 25 grams fat

carbohydrateContent: 9 grams saturated fat
sugarContent: 97 grams carbohydrates

fibreContent: 56 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: 156 milligrams cholesterol