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  • Prep
    15 min
  • Total
    25 min
  • Servings

Ricotta Pancakes with Caramelized Apples


Caramelized apples

4 medium apples, unpeeled, sliced

1/2 lemon, juice only

375 ml (1 1/2 cups) icing sugar

45 ml (3 tbsp) 35% whipping cream

Pancake batter

400 g (400 ml / 1 2/3 cups) Saputo Ricotta di Campagna cheese

3 egg yolks

180 ml (3/4 cup) milk

160 ml (2/3 cup) flour

 7.5 ml (1 1/2 tsp) baking powder

Pinch of salt

3 egg whites 

Sufficient quantity, unsalted butter


In a bowl, toss the apples with the lemon juice.

In a small saucepan, cook the sugar until it is caramelized and golden.

Add the apples and cook 2 to 3 minutes. Stir in the cream and simmer for 10 minutes. Remove from heat and reserve at room temperature.

In a bowl, combine the Ricotta, egg yolks and milk.Add the flour, baking powder and salt and mix well.

In another bowl, beat the egg whites until they form soft peaks. Gently fold them into the ricotta batter.

In a skillet, melt some butter and add 45 ml (3 tbsp) of the pancake batter. Cook a few minutes until golden on each side.

Top the pancakes with the caramelized apples and serve immediately with the toppings!