Captain's Table: Lemon Ricotta Pancakes with Hot Buttered Rum Apples // Spiced Almond Coquito

I'm so excited to share Part 2 of the Captain's Table challenge with y'all today. This month we created recipes centered around the holiday season. My family celebrates Christmas and part of that always includes pancakes for breakfast on Christmas morning, a tradition started by my father-in-law. Typically we opt for old-fashioned blueberry pancakes but today I'm sharing a recipe for lemon ricotta panckaes covered with hot buttered rum apples. Y'all it is amazing good!  And I love the addition of ricotta because it helps the pancakes stick to your ribs long enough for you to tear through your Christmas morning gift exchange. For the cocktail recipe, I used my classic coquito recipe as a jumping off point and spiced it up a bit.  I would happily skip the eggnog and sip a coquito on Christmas morning!  I like it that much but I'll let you guys try out the recipe and see for yourself! I can't think of a better way to start Christmas day than this breakfast combination. And remember, each time you pin or share this post and use the hashtag #captainstable, Captain Morgan will donate to WhyHunger.



*****Lemon Ricotta Pancakes with Hot Buttered Rum Apples*****
(Makes about 9 large pancakes )

// Ingredients //

2 tablespoons unsalted butter, plus more for greasing
2 crisp red apples, peeled, cored and cut into 1/2 inch pieces (I like Honeycrisp apples!)
1/2 teaspoon cinnamon
1/4 cup sugar, divided
1 1/4 teaspoons finely grated lemon zest
2 tablespoons Captain Morgan Original Spiced Rum
1/2 teaspoon Kosher salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups whole milk
3 large eggs, separated
1/2 cup ricotta cheese
Warm maple syrup for serving
Powedered sugar for dusting

// Instructions //

1. In a large skillet,  melt the 2 tablespoons butter. Add apples, cinnamon, 2 tablepspoons of sugar, 1/2 teaspoon of the lemon zest and Captain Morgan rum and cook over medium heat, stirring occassionally, for about five minutes or until the apples are just tender and golden in color. Keep warm until ready to serve.

2. In a large bowl, whisk the flour, baking powder, salt and remaining 2 tablespoosn of sugar.

3. In a separate bowl, whisk the milk, the egg yolks and the ricotta together. Add remaining 3/4 teaspoon lemon zest.

4. Whisk the wet ingredients into the dry ingredients until incorporated.

5. In a clean large stainless steel bowl, beat the egg white until stiff peaks form; fold into the batter.

6. Preheat the griddle and grease it with butter. Scoop out batter by 1/4 cup fulls and pour onto griddle. Cook the pancakes over moderate heat until bubbles appear on the surface, about 1 to 2 minutes. Flip and cook until pancakes are risen and golden brown on the bottom, about 2 minutes longer.

7. Transfer pancakes to plates and top with Hot Buttered Rum Apples. Garnish with warm maple syrup and powdered sugar dusting.


*****Spiced Almond Coquito*****

// Ingredients //

1 cup almond milk
1 oz. brewed coffee, room temperature
1.5 oz. Captain Morgan Black
Half an oz. Amaretto
1 tablespoon Coco Lopez

// Instructions //

Mix together almond milk, coffee, Captain Morgan black, Amaretto and coco lopez. Pour drink over ice, serve with a lime wedge and a peppermint stick and enjoy!

*Photos and styling by Amy Mikkelsen

*This is the third post in a five post series known as the Captain's Table Challenge which is sponsored by Captain Morgan. (You can read more about it here.) Feel free to share these recipes via social media and be sure to use the #captainstable hashtag to fight hunger!

4 comments:

  1. Yum! Christmas morning breakfast is my favorite part of the day, I can't wait!

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  2. Your photography is so great!! Everything looks amazing.

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  3. Yum yum! that looks like a perfect breakfast! Hope you had a very happy Christmas!

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