Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Cook Time: 45 min
Level: Easy
Yield: 4 servings

Ingredients
For the topping:

* 12 slices prosciutto
* Salt and freshly ground black pepper, optional
* 4 Golden Delicious apples
* 1/2 stick butter, melted
* 1/4 cup maple syrup

For the pancakes:

* 2 cups ricotta
* 4 large eggs, separated
* 1 cup buttermilk
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1 cup all-purpose flour
* 3 tablespoons sugar
* 1 teaspoon baking powder
* Pinch salt
* Butter, for cooking
* Confectioners' sugar, for dusting, optional
* 1 cup maple syrup, warmed on stove-top

Preheat oven to 400 degrees F.

On 1 tray lay the slices of prosciutto out in a single flat layer.
Season with some salt and freshly ground black pepper, if desired, and
pop into the oven. Roast the prosciutto until crispy, about 10 to 15
minutes.

Cut each apple into thirds, remove the cheeks and discard the core.
Slice each piece into 4 and toss with butter and maple syrup in a
large bowl. Transfer to a roasting pan and place in the oven. Roast
the apples until they are fork-tender and slightly caramelized on the
top, about 30 to 45 minutes depending on ripeness of the fruit.

For the pancakes:

Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon
zest in a large mixing bowl. Sift the dry ingredients: flour, sugar,
baking powder, and salt together into the ricotta mixture and stir
until fully combined. In a separate bowl whisk the egg whites until
stiff peaks form and then gently fold into the batter.

Heat a large nonstick pan over medium heat and add a little butter.
Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup
to pour the batter into the pan. The trick to perfect round pancakes
to carefully pour all the batter in the same spot and let it roll out
to a complete circle. Cook the pancakes on 1 side until they set. When
small bubbles appear on the uncooked surface, flip the pancakes and
cook until golden on both sides, about 6 minutes. Keep the pancakes on
a plate set at the back of the stove under a dry towel to keep warm
while you make the rest.

To serve, lay the pancakes on a plate and dust with confectioners'
sugar. Serve with roasted apples, crispy prosciutto strips and warm
maple syrup.

Banana and Pecan Pancakes with Maple Butter

Cook Time: 10 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups buttermilk
* 3 eggs
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 pinch salt
* 4 tablespoons sugar
* 1/2 cup pecans, toasted and finely ground (not chopped)
* 1/2 stick unsalted butter, melted
* 3 bananas, peeled and sliced in 1/4-inch circles
* Maple Butter, recipe follows
* Confectioners' sugar, to garnish
* Candied Pecans, to garnish

Directions

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla
together so they are well combined. In a separate bowl mix the flour,
baking powder, soda, salt, and sugar. Combine the wet ingredients with
the dry and stir with a spoon to get rid of the lumps. Fold in the
pecans, most of the melted butter and whisk until batter is smooth.
Heat a griddle or skillet over medium low heat and swirl around a
little melted butter to keep the pancakes from sticking. Using a ladle
pour the batter into the pan, see Cook's note*

Cook the pancakes on 1 side until they are set and then lightly press
the bananas into the batter. When small bubbles appear on the uncooked
surface, flip the pancakes and cook until golden on both sides, about
8 minutes. Transfer pancakes to a warming plate in the oven while you
make the rest.

To serve, slice the maple-honey butter, layer it between the stack of
pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle
with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the
batter in the same spot and letting it roll out to a complete circle.

Maple Butter:

2 sticks unsalted butter, softened

1/4 cup pure maple syrup

2 tablespoons honey

1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup
and honey until well blended. Roll it up in the paper, like a tube and
twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings