PUMPKIN pancakes with ricotta and apple

250g ricotta
170 g flour
40 grams of brown sugar
1 tbsp. milk
3/4 Art. pumpkin puree
2 tbsp. l. olive oil
3 eggs
1 h. L. cinnamon

For caramelized apples:
3-4 apples
juice of half a lemon
Brown sugar
vanilla seeds
1-2 tbsp. l. brandy
1 tbsp. l. butter

Cooking method:
Separate the whites from the yolks.

Whisk, whisk the egg yolks with the sugar. In turn, add the ricotta, pumpkin, milk, flour, cinnamon, butter, and stir thoroughly before each addition.

Whip the whites until peaks persistent and gently push the dough.

Bake the pancakes.

Apples clean, cut into cubes. Drizzle with lemon juice and stir.

Heat the butter in a frying pan. Add the apples, sugar, and give then a few minutes, until the apples are softer, but will keep the shape.

Add the cinnamon, vanilla, brandy and mix gently. Hold on low heat for another minute and serve with warm pancakes.

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