Preparation / Directions:
Prepare the sautéed apples:
In a large heavy skillet sauté the apples in the butter over moderately high
heat, stirring occasionally, for 5 minutes, or until they are softened,
sprinkle them with the sugar and the cinnamon, and cook them over moderate
heat, stirring occasionally, for 5 to 10 minutes, or until they are tender.
Stir in the lemon juice and keep the mixture warm.
Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the
zest,
add the flour, and stir the mixture until it is just combined. In a bowl
with
an electric mixer beat the egg whites with a pinch of salt until they hold
stiff peaks, whisk about one fourth of them into the ricotta mixture, and
fold
in the remaining whites gently but thoroughly. Heat a griddle over
moderately
high heat until it is hot enough to make drops of water scatter over its
surface and brush it with some of the melted butter. Working in batches,
pour
the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1
to
2 minutes on each side, or until they are golden, brushing the griddle with
some of the melted butter as necessary. Transfer the pancakes as they are
cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
Serve the pancakes with the sautéed apples and the maple syrup.
Makes about twelve 3- to 4-inch pancakes.
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