Apple Ricotta Pancakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Whisk flour, baking powder, 1/2 teaspoon cinnamon, baking soda and salt in a medium bowl. whisk egg, buttermilk, ricotta, one tablespoon sugar and vanilla in a large bowl. Stir the dry ingredients into the wet ingredients until combined. Let stand until bubbly, about 10 minutes.

Step 2

2. Meanwhile, combine the remaining 1/4 teaspoon cinnamon in one teaspoon sugar in a small bowl. Core apple and slice into eight 1/8 inch thick rings (serve the rest of the apple for another use).

Step 3

3. Heat one teaspoon each of butter and oil in a large nonstick skillet over medium heat. Add 2A rings and cook until starting to soften, about one minute. Flip them over and spread 1/4 cup of the batter on each. Cook until bubbles form, two to four minutes. Flip the pancakes, sprinkle with some of the cinnamon sugar and cook until golden on the bottom and cooked through, about 2 minutes more. Repeat with the remaining ingredients in three more batches, adjusting the heat as necessary to prevent burning.