Apple-Ricotta Pancakes with Pale-Ale Maple Syrup
Serves: 4–6
Apples
- 2 Tbs butter
- 2 Granny Smith apples, peeled, cored, and diced to ¼" (6 mm)
- 2 Tbs sugar
In a sauté pan over medium heat, melt the butter. Add the apples and sugar. Cook until lightly browned, stirring often. Remove from the heat and reserve for the pancake batter.
Pancake Batter
- 2 Tbs sugar
- 1 lemon, zested on a microplane
- ½ tsp kosher salt
- 1½ cup (355 ml) flour
- 1 Tbs baking powder
- 1 cup (237 ml) milk
- ½ cup (118 ml) American pale ale
- 3 large eggs
- ¾ cup (177 ml) ricotta cheese
- 2 Tbs butter, melted, plus more for seasoning
In a mixing bowl, combine the sugar, zest, salt, flour, and baking powder. In a second mixing bowl, combine the milk, beer, eggs, and ricotta. Add the dry ingredients to the wet and mix well. Add the prepared apples to the batter. Stir in 2 Tbs melted butter. Butter a hot griddle top (to 350°F/177°C) or cast-iron pan and pour ¼ cup (59 ml) of batter onto the surface. When bubbles begin to form on top, turn the pancake over, and cook 1 minute. Remove from the heat and serve with Pale Ale Maple Syrup.
Pale Ale Maple Syrup
- 1 cup (237 ml) maple syrup
- ½ cup (118 ml) American pale ale
Combine the syrup and pale ale in a saucepan and simmer 5 minutes. Remove from the heat and serve over Apple-Ricotta Pancakes.