3/4 cup milk

4 eggs, separated

1 teaspoon pure vanilla extract

Canola oil for griddle

For the apples:

2 tablespoons butter

2 sweet, crisp apples (such as Rome Beauty, Golden Delicious or Honeycrisp), peeled and diced

1/4 cup raisins

1/4 cup coarsely chopped walnuts

1/2 teaspoon apple pie spice

1/2 cup pure maple syrup, plus extra for drizzling

1. In a medium bowl, whisk flour, baking powder, and salt.

2. In a large bowl, whisk ricotta cheese, milk, egg yolks and vanilla extract. Add flour mixture and whisk just until combined.

3. In a clean, dry glass or metal bowl, beat egg whites with an electric mixer on high until foamy. Using a spatula, fold into the batter.

4. Pour a little bit of oil on a griddle over medium heat. Drop batter by 1/4 cupfuls onto the griddle. Cook for 1 minute, or until golden underneath. Flip and cook 30 seconds to a minute more, or until golden. Repeat. Keep hotcakes on a covered warm plate or in a low oven (250 F) until ready to serve.

5. To make the apples, melt butter in a medium skillet over medium-high heat. Add apples and cook for 5 minutes, or until golden and tender, but not mushy. Add remaining ingredients. Stir well and cook 2 minutes, or until the syrup begins to bubble. Cool slightly. When ready to serve, ladle on top of hotcakes. Serve with maple syrup.

(Susan Russo is a freelance food writer in San Diego, Calif. She publishes stories, recipes and photos on her cooking blog, Food Blogga. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)