Ricotta pancakes with whipped maple butter and cinnamon apples recipe

The origins of Shrove Tuesday and the essential recipes to celebrate with

My type of pancake is a light, pillowy round piled high with toppings, and this recipe for ricotta pancakes makes exactly that. The whipped maple butter here is a great addition to any sweet treat, so I recommend making a big batch, storing it in the fridge and re-whipping it when needed.

Prep time: 25 minutes | Cooking time: 15 to 20 minutes

MAKES

Roughly 15 pancakes

INGREDIENTS

For the butter:

  • 150g unsalted butter, softened
  • 50g maple syrup
  • 1 tsp cinnamon


For the apples:

  • 50g light brown sugar
  • 25g butter
  • 1½ tsp cinnamon
  • 1 tbsp maple syrup
  • 2-3 eating apples (I use Braeburns as they tend to be sweeter), cored and cut into eighths, skin on


For the pancakes:

  • 225g self-raising flour
  • 40g caster sugar
  • 1 tbsp golden syrup
  • 150ml milk
  • 100g ricotta, plus more to serve
  • 1 large egg
  • Butter, for cooking

METHOD

  1. Place the butter ingredients in a free-standing mixer fitted with the whisk attachment. Beat for five minutes or so until light pale and fluffy (you can do this by hand but it will take longer). Set aside.
  2. Preheat the oven to 180C/160C Fan/Gas 4.
  3. For the apples, gently heat the sugar, butter, cinnamon and maple syrup together until just melted. Toss the apple through until well coated, then tip into a baking dish. Roast for 15 minutes or until softened (a knife should go through the middle easily). Keep warm.
  4. Place all the pancake ingredients, apart from the butter, in a bowl and whisk together until smooth.
  5. Heat a little butter in a non-stick frying pan over a medium heat and use a piece of kitchen roll to spread it over the whole pan. Spoon in two tablespoons of the batter, making it as round as possible.
  6. Cook for a few minutes or until bubbles start to form on the surface of the pancake. Flip it over and cook for a further few minutes. Transfer to a warm plate and cover with a clean tea towel while you repeat with the rest of the batter.
  7. Serve the hot pancakes with a scoop of the butter and the hot apples tumbled on top. For extra luxury, add another dollop of ricotta and drizzle with the cooking juice from the apples.

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