Ricotta pancakes with apple-Calvados syrup

Ricotta pancakes with apple-Calvados syrup

To make the syrup that will be generously drizzled on top of the pancakes, we’ll poach some Braeburn apple slices in maple syrup with a cinnamon stick. Then, when the apples are perfectly tender, we’ll finish the syrup with roasted walnuts and a little Calvados (a French apple brandy). And finally, to make the batter as light and moist as possible, we’ll whisk in some homemade ricotta cheese.

The trick is to cook the pancakes on not-too-hot a griddle or frying pan, so that they have a chance to gently cook inside and melt the ricotta without burning. Once assembled, these pancakes are so indulgent and luxurious you might just feel like you’re having breakfast at the Ritz, rather than in your own cozy kitchen!

Three apples in the sun

Ricotta pancakes with apple-Calvados syrup

makes 8 medium pancakes
active time: 30 min

For the syrup

  1. 1 1/2 cups grade A or B maple syrup
  2. 1 cup spring water
  3. 1 cinnamon stick
  4. 1 1/2 lbs (680 g) Braeburn, Fuji or other firm-flesh apples (about 3 large) – peeled, cored and cut in 1/2″ slices
  5. 1/4 cup Calvados (Applejack or brandy are good substitutes)
  6. 1/4 cup walnuts – toasted and broken in small pieces

For the pancakes

  1. 1 1/2 cups organic, unbleached all purpose flour
  2. 1/4 cup turbinado sugar
  3. 2 teaspoons aluminum-free baking powder
  4. pinch sea salt
  5. 4 large eggs
  6. 1 1/2 cups milk
  7. 1 1/3 cups ricotta
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon finely grated lemon zest (use a microplane grater)
  10. 2 tablespoons unsalted butter – melted
  1. melted unsalted butter to brush the pan (about 1 tablespoon)
  2. mint leaves as garnish

  1. Step 1: Heat the maple syrup, water and cinnamon stick in a large saucepan and bring to a boil. Add the apple slices, reduce heat to medium-high and fast simmer for 15 minutes until apples are tender and liquid has reduced by a third. Add the Calvados and continue to fast simmer for another 30 seconds. Transfer to a large bowl and add the walnut pieces. Mix well and set aside to cool to room temperature.
  2. Step 2: In a small bowl mix the flour, sugar, baking powder and salt. Set aside.
  3. Step 3: In a large bowl whisk the eggs until lightly beaten. Add the milk, ricotta, vanilla, lemon zest and melted butter and whisk until well blended. Add the dry ingredients to the milk mixture and whisk until just incorporated. The batter should be slightly lumpy.
  4. Step 4: Heat a 7″ non-stick frying pan or griddle to medium-high heat. Brush pan with a little melted butter and lower to medium to medium-high heat. Using about 1/2 cup of the batter for each pancake, pour the batter into the pan. Cook for 2 to 3 minutes, until the top of pancake has a few bubbles, edges look dry and bottom is golden. Flip the pancake and cook for an additional 1 to 2 minutes until bottom is golden and pancake is cooked through. As the pan gets hotter, you may have to reduce the heat further so the pancakes cook evenly without burning. Brush the pan with a little more butter before cooking the next pancake. Place 2 pancakes in the center of each plate. Top with a few apple slices and drizzle with the syrup. Garnish with a mint leaf and serve immediately.
  5. Cook’s note: To toast the nuts: preheat oven to 350°F (177ºC). Place nuts on a baking sheet and bake for 6 to 7 minutes until golden. Cool to room temperature before using in the recipe.

Ricotta pancakes with apple-Calvados syrup

breakfast, pancakes, ricotta

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  • Reply Lacy @ NYCityEats March 27, 2012 at 11:00 am

    Mmm!! This recipe sounds incredible!! I love the addition of the ricotta cheese and the apple syrup sounds just pure amazing! I’ve never tried Calvados but this looks like the perfect recipe to use it in. Wish I was having these for breakfast this morning!! Yum!

  • Reply Brigit November 13, 2011 at 3:13 pm

    just made some ricotta – delicious – will now try pancakes

  • Reply mjskit October 6, 2011 at 12:09 pm

    I’ve always loved buttermilk pancakes but a couple of years ago I made ricotta pancakes and fell back in love with the pancake. These are a wonderful addition to my pancake menu! Perfect time of year for the apples. Thanks for sharing!

  • Reply Dina September 15, 2011 at 11:43 pm

    they look delicious!

  • Reply Eva Toneva September 15, 2011 at 9:22 am

    Incredible recipe – a perfect combination of taste, fragrance and color! 🙂

  • Reply Sandi September 15, 2011 at 8:49 am

    Picture perfect!

  • Reply Elies_Lie September 14, 2011 at 10:43 pm

    Cheese in pancake! YAY! I want! Haha ha!
    Tq for sharing the recipe Viviane!
    I do – I do! I loves the moment fliping “things” – never bored mastered them 😀
    Amazing pancake! I wish I have this for brekafast now – LOL

  • Reply Sandra September 14, 2011 at 7:09 pm

    These sound delightful!

  • Reply Liz September 14, 2011 at 5:32 pm

    I rarely eat pancakes, but I’d definitely take a stack with this fabulous apple syrup!! Delicious!

  • Reply RavieNomNoms September 14, 2011 at 3:32 pm

    That syrup!! I am so very impressed and kind of in love. Looks great!

  • Reply Joshua Alan Burgin-Eaton September 14, 2011 at 2:12 pm

    Yum! This sounds absolutely delicious! I lived in Caen, capital of Calvados, for a year, and this definitely brings me back there! Great job! I will be using this recipe soon!

    • Reply Viviane September 14, 2011 at 2:27 pm

      Oh Joshua! How very lucky for you to live in the capital of Calvados for a year! A magnificent place too… Thank you for your kind words. Enjoy the pancakes and the memories!

  • Reply Donna Ford September 2, 2011 at 1:47 pm

    Wow those pancakes sound really good. I can’t wait for family to come around so I can make everyone happy! Keep these delicious recipes coming Viviane! I love reading your short story’s too!!!

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