INGREDIENTS

INSTRUCTIONS

Prepare the sauteed apples:  In a large heavy skillet saute the apples
in the butter over  moderately high heat, stirring occasionally, for 5
minutes, or until  they are softened, sprinkle them with the sugar and
the cinnamon, and  cook them over moderate heat, stirring occasionally,
for 5 to 10  minutes, or until they are tender. Stir in the lemon juice
and keep  the mixture warm.  Make the pancakes:  In a bowl whisk
together the egg yolks, the ricotta, the sugar, and  the zest, add the
flour, and stir the mixture until it is just  combined. In a bowl with
an electric mixer beat the egg whites with a  pinch of salt until they
hold stiff peaks, whisk about one fourth of  them into the ricotta
mixture, and fold in the remaining whites  gently but thoroughly. Heat
a griddle over moderately high heat until  it is hot enough to make
drops of water scatter over its surface and  brush it with some of the
melted butter. Working in batches, pour the  batter onto the griddle by
1/4-cup measures and cook the pancakes for  1 to 2 minutes on each
side, or until they are golden, brushing the  griddle with some of the
melted butter as necessary. Transfer the  pancakes as they are cooked
to a heatproof platter and keep them warm  in a preheated 200°F. oven.
Serve the pancakes with the sauteed apples and the maple syrup.  Makes
about twelve 3- to 4-inch pancakes.  Gourmet September 1991  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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