Pancakes with caramelized apple, ricotta and hazelnut

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Georgina Hayden is Jamie Oliver’s senior food stylist. And now she has her own book: Slow . A beautiful cookbook in which not only the recipes are central, but where it mainly revolves around the entire process from preparation to cooking to finally eating the meal together. We can share a delicious recipe from this book with you: pancakes with caramelized apple, ricotta and hazelnut.


For 4 persons:

  • 50 grams roasted hazelnuts
  • 2 eating apples (such as Cox or Braeburn)
  • 1 orange
  • 250 grams ricotta
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 175 ml milk
  • 125 grams of wholemeal flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • Vegetable oil
  • 4 tablespoons maple syrup
  • Greek yogurt, to serve

Place the nuts in a food processor and roughly chop. Cut the apples into 6 thin slices, put them in a bowl and grate over the orange zest. Transfer the ricotta to a sieve, squeeze out excess moisture and transfer to a large mixing bowl. Separate the eggs, put the whites in a clean bowl and the yolks with the ricotta.

Beat the yolks with the vanilla extract and the milk through the ricotta. Add the flour, baking powder and salt and most of the chopped nuts. Stir until everything is just mixed.

Beat the egg whites with an electric hand mixer (or with a whisk) until they rise in peaks. Fold a spoonful of egg white into the ricotta to thin it out a bit, then fold in the rest of the egg whites; try to keep as much air in it as possible.

Grease a large non-stick frying pan with a little oil (using a baking brush or paper towel). Place the pan over medium heat and place 6 apple slices in it. Cut the orange in half and squeeze one half over the pan. Bake the apples for 2-3 minutes and turn them over.

Spoon a heaping tablespoon of batter on each disc (for 6 pancakes, use half of the batter). Reduce the heat slightly and cook the pancakes for 6-8 minutes, until the batter is set. Carefully flip the pancakes and cook for a further 4-5 minutes, until cooked through.

Drizzle with 2 tablespoons of the maple syrup, flip once more and cook for 1 minute to caramelize the apples. Serve immediately with a scoop of yogurt, some reserved hazelnuts and some extra maple syrup on top. Wipe the pan clean and repeat with the rest of the apple slices and batter.

Source: Culy by
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