RICOTTA APPLE PANCAKES LIKE THE SOARING EAGLE BREAKFAST BUFFET
(There are 2 versions of Apple Pancakes at the buffet: rolled up and flat)
Prepare pancake batter keeping consistency on the thin side, using 2 c. Bisquick with 1 1/4 c. 7-UP and 2 eggs. Beat well to combine. Let the batter stand 10 minutes before using it. Use slightly less than 1/4 c. batter to prepare each pancake. Using a flat, very hot, slightly oiled griddle, cook til edges are dry. Turn and cook til golden.
(makes 14 pancakes)
ROLLED APPLE PANCAKES:
Slice 3 medium-sized-apples (discarding core) and arrange slices in a skillet containing 6 T. of melted butter. Sauté over medium heat, turning slices til barely soft. Dust slices in 3 T. light brown sugar, allowing sugar to melt (get apples off the heat immediately at that point). Set aside. Arrange prepared pancakes on a damp towel to keep them moist. Divide apple mixture evenly between the pancakes, arranging slices in the middle of each pancake. Sprinkle each with a few T. of crumbled Ricotta cheese. Dust each lightly in a bit of cinnamon. Roll up and place seam-side-down in an oblong baking dish or pan. Keep warm in a 300° oven, loosely covered in foil, to serve within 5-10 minutes.
FLAT APPLE RICOTTA PANCAKES:
Prepare batter for pancakes as directed above. Pour slightly less than 1/4 c. of batter into prepared, hot, oiled skillet as directed above, and just before you turn the pancake, sprinkle each unbaked side with a few slices of peeled apple and a few T. crumbled Ricotta cheese. Dust with cinnamon sugar mixture (Domino's bottled product works well). Turn carefully to brown the uncooked side. These are served drizzled in warm honey. Serve immediately.
Note: these flat pancakes are prepared upon request at the breakfast grill of the Soaring Eagle Buffet and put immediately onto your plate when they are done. These are served like ordinary pancakes but have bits of diced apple and crumbled ricotta within the batter.
Apple Pancake recipe is published in our June, 2001 Menu Minder.