Peel and dice the apples, sauté them in a pan with the cream until softened

Sprinkle with sugar and cinnamon to coat the apples with the syrup, drizzle with the lemon juice before serving, and keep warm

Put a mixing bowl with a whisk and mix together the ricotta cheese, milk, egg yolks, 1 tbsp of the sugar, and the vanilla extract. Add the sifted flour, baking powder, salt and lemon zest, mix well with a spatula

In a mixing bowl without water or oil, beat the egg whites to form thick bubbles, then add 1 tbsp sugar and continue to beat until dry peaks form. In two batches, gently fold the meringue from the bottom into the custard in step 4

Moisten a nonstick skillet with a small amount of unsalted butter, add about 1/4 cup of batter (I use an ice cream scoop as a base unit)

Cook the pancakes on one side for about 2 to 3 minutes, until the batter bubbles and the edges of the pancake are slightly solidified, then turn over and continue to cook for another 2 to 3 minutes

Prepare muffins for serving at the end of the day. Preheat oven to 170℉/75℃ and keep warm

Top with diced cinnamon apples before serving