What a title. Quick recipe this time! It would mostly be about the toppings on the pancake stack. You can use whatever pancake recipe you like, I used my sourdough pancakes recipe.
The flavours of cinnamon and apple just really remind me of autumn (it’s still autumn…right?). Add to that the freshness and aroma of some rosemary, and the creaminess of the ricotta and we’ve got a winning combination.
The ingredient quantities below are really informal as I didn’t measure as I cooked. It’s not essential to be exact in this case. If you like it sweeter, add more honey/sugar.
- 250g ricotta
- 2 tbsp honey
- 3 small apples
- 1 tbsp cinnamon
- About 2 tbsp fresh rosemary leaves
- 1 tbsp sugar
- 1 tbsp butter
- Splash of water
- To make the honey ricotta, just stir in the honey with the ricotta.
- To stew the apples, peel, core, and cut your apples into small chunks. Put them in a saucepan over medium heat with cinnamon, rosemary, sugar, butter, and a splash of water. Continue heating until apples become tender. If anything looks like it’s going to burn just splash in some more water. Stewing the apples took about 15 mins for me.