Ingredients:

  • 2 medium (approx. 12 oz / 340g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (12g) brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (1g) salt
  • 1 cup (245g) whole milk ricotta cheese
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Melt 2 tbsp (28g) butter in a saucepan over medium heat. Add diced apples, brown sugar, and cinnamon. Sauté for 5-7 minutes until the apples are softened and the liquid has thickened into a fragrant, syrupy glaze. Set aside to cool slightly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the ricotta, buttermilk, eggs, sugar, and vanilla until the mixture is velvety and smooth.
  4. Gently fold the dry ingredients into the wet until just combined—stop as soon as the flour streaks disappear to avoid a tough pancake. Fold in the sautéed apples.
  5. Heat a non-stick skillet over medium-low heat with a touch of butter. Pour 1/4 cup (60ml) of batter per pancake.
  6. Cook until bubbles form on the surface and the edges look set (about 3 minutes). Flip carefully and cook for another 2 minutes until a mahogany-colored crust forms.