Ingredients
- 2 cup all purpose flour
- 1/4 cup granulated sugar
- 4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup buttermilk
- 4 cup large eggs
- 1/4 cup butter, melted and cooled (for pancake batter)
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup ricotta cheese
- 2 cup apples, sliced thin and browned in butter till tender
- 1 stick salted butter
- 1 cup toasted pine nuts
- 2 cup chestnut honey (store bought)
Preparation
Baking Directions:
1.Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl.
2.In a separate bowl, blend the buttermilk, eggs, butter, vanilla, cinnamon, and nutmeg.
Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
Finally, fold in the ricotta cheese and the sautéed apples.
The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
3.Heat a large skillet or griddle over medium to high heat.
Butter it lightly.
Drop the pancake batter into the hot pan by large spoonfuls, about 1/4 cup.
Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
4.Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes.
Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2 to 3 minutes.
Adjust the temperature beneath the skillet or griddle to produce a good brown color.
5.Top with melted butter, toasted pine nuts, and chestnut honey.
Serve immediately.
