Crispy Oat and Ricotta Pancakes with Rosemary-Golden Apples and Walnut Honey

Instructions

1. 1

   1. In a large bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, and fine salt.

2. 2

   2. In a separate bowl, whisk the eggs with the ricotta, milk, 1 tablespoon honey (15 ml), and the vanilla extract until smooth.

3. 3

   3. Add the wet ingredients to the dry ingredients and mix just until combined. Let the batter rest for 5 minutes so the oats can hydrate.

4. 4

   4. While the batter rests, melt 1 tablespoon butter (about 12 g) in a skillet over medium heat. Add the apples, fresh rosemary, and lemon juice. Cook for 4 to 6 minutes, stirring occasionally, until the fruit is golden but still holds its shape.

5. 5

   5. Add 1 tablespoon honey (15 ml) to the apples and cook for 1 more minute until glossy and lightly glazed. Remove from the heat and keep warm.

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   6. In a small clean skillet, toast the walnuts over low heat for 2 to 3 minutes until fragrant. Set aside.

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   7. Heat a griddle or nonstick skillet over medium heat. If you want to keep the pancakes warm, preheat the oven to 200 °F / 95 °C.

8. 8

   8. Lightly grease the griddle with the neutral oil and some of the remaining butter. Spoon the batter into portions of about 3 tablespoons each. Cook the pancakes for 2 to 3 minutes per side, until golden and crisp at the edges. Repeat with the remaining batter, adding more butter as needed.

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   9. If desired, transfer the cooked pancakes to the oven at 200 °F / 95 °C while you finish the rest so they stay warm without drying out.

10. 10

    10. Serve the pancakes hot topped with the rosemary apples, toasted walnuts, and the final tablespoon of honey (15 ml) drizzled over the top.