Cat Cora’s ricotta hotcakes with warm cinnamon apples
3 medium, peeled, cored, roughly chopped
Fresh lemon juice
1 tsp, or to taste
4 large egg(s)
Part-skim ricotta cheese
Olive oil cooking spray
Powdered sugar (confectioner's)
- In a medium pot, combine apples, lemon juice, water, and cinnamon. Cook, stirring occasionally, until apples are soft, 8-10 minutes; set aside.
- In a large bowl, whisk together eggs, ricotta, sugar, zest, baking soda, and baking powder until smooth. Slowly add flour; mix until just combined.
- Off heat, coat a large nonstick skillet with cooking spray; heat over medium heat. When hot, spoon a scant 1/4 cup batter into skillet for each hot cake. Cook until browned on bottom, 2-3 minutes; flip and cook until done, 2-3 minutes more. (Be careful not to overcrowd pan – cook in batches and spray pan with more cooking spray between each batch.) Serve hotcakes topped with cinnamon apples, dusted with powdered sugar.
- Serving size: 2 hot cakes with a heaping 1/3 c apple topping