Ricotta Hotcakes with Warm Spiced Apples
1 cup all purpose flour or brown rice mix
2 teaspoons baking powder
1 cup ricotta cheese
3/4 cup milk
4 eggs, separated
1 teaspoon pure vanilla extractcanola oil for griddle
2 tablespoons Canola oil
2 apples, peeled and diced
1/4 cup raisins
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 cup maple syrup
In a medium bowl, mix flour, baking powder and salt. Set asi
In a large bowl, mix ricotta cheese, milk, egg yolks and vanilla.
In a third bowl, beat egg whites with an electric mixer until foamy. Fold these into batter.
Pour Canola oil on griddle over a medium flame and drop slightly smaller than a quarter cup of batter for each hot cake. Cook until golden (1 – 2 minutes) and then flip over and cook for another minute.
Put oil into large skillet over medium flame. Add apples and cook
until golden and tender, about 5 minutes. Do not cook until mushy. Add remaining ingredients and cook for two additional minutes, stirring.
Pour over hot cakes and serve and ENJOY.
My husband usually turns down pancakes for breakfast and happily has his cereal. He surprised me, this time, when he heartily agreed to pancakes. I am, always happy, when we have pancakes so there were two enthusiastic participants, awaiting breakfast. I debated adding apples to this recipe. What are apples without cinnamon, what is cinnamon without apples. Actually cinnamon is just fine without the apples so I stuck to what I expected to be a plain pancake.
Actually, the cinnamon really enhanced the pancakes. My husband ate them plain and I added a little syrup. We both left the table, satisfied.
Cinnamon Pancakes (adapted from Taste of Home)
- 1/2 cup plus 2 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 tablespoon Canola oil
- 3/4 teaspoon pure vanilla extract
- Maple syrup (optional)
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
- In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined.
- In a lightly greased skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup. Yield: 2 servings.
Note: I used a quarter cup until I found that by letting the batter run off a regular tablespoon, the pancakes were rounder. I lived it up with a little butter with the maple syrup.
This is linked to Tastastic Thursdays Simply Delish Saturday Frugal Food Thursdays Party Mindy Style Slow Cooking Thursdays
Friday Favorites Fusion Fridays
I am a sucker for both salmon and maple so this had to be made. I added the mango and this whole dish is deliciously scrumptious.
Maple Glazed Salmon adapted from the Southern Cooking Bible by Paula Deen
2(6-ounce) salmon fillet
1/2 of a mango sliced thin
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1 tablespoon teriyaki sauce
1/4 teaspoon mustard powder
1/8 teaspoon black pepper
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 30 minutes.
Preheat oven to 350 degrees.
Bake for 20 minutes.
This is linked to Real Food Wednesdays