Fluffy apple-ricotta pancakes

Cooking time: 30 minutes
Makes 10-12 pancakes

Ingredients

• 200 grams ricotta cheese (tvorog*)
• 2 large apples (300-350 grams)
• 2 eggs
• 2-3 Tbsp. sugar
• 160 grams (1 cup) flour
• 1 tsp. baking powder
• Vegetable oil for frying

Directions

If your ricotta seems to have a lot of liquid, set it in a
fine mesh strainer to drain off excess liquid about 30 minutes before you start
cooking. If your ricotta seems fairly dry and compact, you can skip this step.

Quarter, core and
coarsely grate the apples.

In a large bowl combine
together ricotta and eggs using electric mixer.

Add grated apples, baking powder and flour. The mixture should stick to the spoon. 

Heat a large nonstick pan
over medium heat and add a little oil. Cook 5 to 6 pancakes at a time using a table
spoon to place the batter into the pan. Cook the pancakes for about 3 or 4
minutes, until the undersides are golden. Flip the pancakes and cook another 3 to 4 minutes, until
golden.

Keep
the pancakes on a plate set at the back of the stove under a lid to keep warm
while you make the rest. 

Serve
the pancakes with maple syrup, fruit jam, lemon curd, or sour cream.

* – Russian version of ricotta.