Pancake Week #1 Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Let's start off the week with something impressive, shall we? I don't want you to think I've been dinking around, not taking Pancake Week seriously. You have no idea the time I put into it, seeking out the most interesting and delicious-sounding flapjacks I can find.

These fit that description to a T. You know Tyler Florence, right? (Love his line of Sprout baby food.) Well this is his recipe, so between him and me, you know we won't steer you wrong.

Though I admit, this is one of the most involved recipes this week. But it's an entire meal - it's got starch, fruit, and meat! So cook it up and serve it for dinner and love every bite.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto (print recipe)
For the Topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup

For the Pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top

1. For the topping: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.

2. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.

3. For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.

4. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.

5. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup. Makes 4 servings

Recipe from Tyler Florence, FoodNetwork.com

Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

You think the title's a mouthful, put one of these on your plate. They are delicious little four-bite wonders. My favorite over-the-top part is that the cakes get a brushing of orange juice when they're still warm from the oven. And THEN you frost them. Super yummy whipped orange frosting, too, by the way.

Orange Marmalade-Ricotta Cupcakes
1 (18.25-ounce) package plain white cake mix
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest

1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.

3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.

5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.

Marmalade Buttercream Frosting
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

1 tsp orange extract, optional

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

Recipes from Anne Byrn, MyRecipes, APRIL 2006