Preparation time: 10 minutes
Cooking time: 30 minutes (plus 30 minutes resting time)
What you will need
- 1 1/2 cups (225g) self-raising flour
- 1/4 cup (55g) brown sugar
- 2 tsp ground cinnamon
- 2 eggs, lightly whisked
- 1 cup (250ml) buttermilk*
- 1/2 cup (125ml) milk
- 1 cup (250g) fresh ricotta
- 20g butter
- 2 fuji or royal gala apples, thinly sliced
- 1/2 cup (125ml) maple syrup
- 1/2 cup (60g) toasted walnuts, coarsely chopped
- Maple syrup, to serve
*For fluffy pancakes, buttermilk is essential – naturally low in fat, its acid content reacts with raising agents to produce a light and airy texture.
Make the pancake batter
Combine the flour, sugar and cinnamon in a large bowl. Combine the eggs, buttermilk and milk in a small bowl and whisk until just combined. Pour into the flour mixture and stir until just combined. Add the ricotta and gently fold into the batter. Cover with plastic wrap and set aside for 15 minutes to rest.
Cook apples & coat with maple syrup
Meanwhile, melt the butter in a large frying pan over medium-high heat until foaming. Add one-quarter of the apples and cook, turning, for 1 minute or until golden brown. Transfer to a plate. Repeat in 3 more batches with remaining apple. Return the apple to the pan, drizzle with maple syrup and turn to coat. Remove from heat and set aside.
Heat a large non-stick frying pan over medium heat. Add 1/3 cup (80ml) of pancake batter to the pan to form a 12cm pancake. Cook for 2 minutes or until bubbles have risen to the surface and the pancake is golden underneath. Turn with a spatula or toss. Cook for a further 1-2 minutes or until just cooked.
Repeat with remaining batter
Transfer to a plate and cover with a clean tea towel to keep warm. Repeat the cooking process with remaining batter, greasing the pan between batches, stacking as they are cooked.
Divide pancakes among serving plates. Top with apples and drizzle with pan juices. Sprinkle with walnuts. Serve immediately with extra maple syrup.