Ricotta Cheese Apple Pancake 


I had a lot of ricotta cheese ( somewhat equivalent to our unsweetened Indian khoya or mawa) left over and wanted to try out a nice dish with it. I also wanted to try out something different and innovative to please my son’s taste palette. He’s getting choosy by the day and I find it tough to please him nowadays as he demands variety 😄 And he’s only 2 years old ! 

I found a recipe for ricotta cheese pancake with banana pecan sauce via food network : http://www.foodnetwork.com/recipes/ricotta-pancakes-with-banana-pecan-syrup-recipe.html  

It looked yummy and I made it without using eggs, using apple sauce as the substitute. I also made a syrup using banana and raisins instead of the pecan. Another change I made is using whole wheat instead of all purpose flour 

Serves :  4 to 6 


For the Banana-Raisin Syrup:

  • 2 tablespoons unsalted butter
  • 1/2 cup raisins 
  • 2 small bananas or 1 large banana, thinly sliced
  • 1 cup maple syrup 

For the Ricotta Pancakes:

  • 2 cups whole wheat flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Applesauce made from one apple, approximately 3/4 cup 
  • 2 cups milk
  • 4 ounces ricotta cheese, well drained (1/2 cup)
  • Butter or oil 


For the Banana-Raisin Syrup:

  • Melt the butter in a medium skillet over medium heat
  • Add the raisins and saute for about 1 minute
  • Add the bananas and cook, stirring, for about 2 minutes
  • Add the maple syrup and cook for about 1 to 2 minutes, or until the syrup is hot and thickened
  • Remove from the heat and set aside in a warm place

For the applesauce :

  • Peel and cut the apple into medium size pieces 
  • Cook the apples in a saucepan adding water just enough to submerge the apples. Add 1 tsp cinnamon and 1 tbsp sugar while cooking the apples. Bring to a boil and then simmer the apples for at least 20-30 minutes
  • Once the apples cool down blend in a blender to make a smooth apple sauce 

For the Ricotta Pancakes:

  • Blend together apple sauce, milk and ricotta cheese together until you get a smooth mixture 
  • Fold in the dry ingredients and mix well until you get a smooth batter 
  • Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot
  • Grease with butter or vegetable oil
  • Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. It is very important to flip the pancakes as soon as you start seeing the bubbles, else you might end up burning them
  • Cook on the other side for 2 minutes, or until golden brown
  • Serve pancakes hot topped with the banana raisin syrup

Enjoy 😊


4 thoughts on “Ricotta Cheese Apple Pancake 

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