|20 g g||butter butter|
(Royal Gala, finely sliced)
|125 ml ml|| maple syrup
(plus extra to serve)
|40 g g||ricotta ricotta|
|30 g g|| walnuts
Ricotta, apple and maple syrup pancake stack
Break your usual brunch routine with this sticky American pancake stack. With three layers of ricotta, glazed apple and walnuts sandwiched between warm pancakes, it looks great but is deceptively simple to put together.
- Melt the butter in a frying pan until softened and foaming. Then add a quarter of the apples, turning until golden brown for approximately 1 minute. Remove the apples and set to one side, then repeat the process with the remaining apples.
- Return all of the apples to the pan and add the maple syrup, mixing well until evenly coated.
- Heat a non-stick frying pan over a medium heat and add one of the pancakes. Cook for 1 minute on each side and set aside, then repeat with the remaining pancakes.
- To assemble, layer up your pancakes with ricotta, glazed apples and a sprinkling of chopped walnuts. Garnish with any remaining apple and drizzle over a little more maple syrup to serve.