Lemon Ricotta Pancakes

As I was making these this morning, I muttered to myself "These aren't going to be worth all this effort."

How wrong I was! These are bright and fluffy, and come out almost like stuffed pancakces -- stuffed with ricotta cheese! And, the texture is substantial -- so much so that I wound up tearing off bits with my fingers and dipping the chunks into maple syrup, which turned out to be a great solution for soggy pancakes.

Highly recommended!

Lemon Ricotta Pancakes
Chow

5 T butter
1 c milk
1 1/4 c flour
1 1/2 tsp baking powder
1 tsp table salt, divided
3 eggs, separated
2 T sugar, divided
1 T lemon rind
1/2 tsp vanilla
3/4 c ricotta

Place butter and milk in a small saucepan over medium heat. Stir occasionally until butter has melted. Remove from heat and let cool slightly.

In a medium bowl, combine flour, powder and 1/2 tsp salt. Sift together and set aside.

Place egg yolks, 1 T sugar, lemon zest and vanilla in a large bowl. Whisk to combine. Whisk in a quarter of the milk-mixture until smooth. Then, add remaining milk-butter mixture.

Add reserved flour mixture to the egg-milk mixture. Stir with a rubber spatula until just combined. Set aside.

In a mixer, beat the egg whites to soft peaks. Half-way through the whisking, sprinkle in remaining 1 T sugar and 1/2 tsp salt. Using a rubber spatula, fold the whites into the batter until just combined.

Gently fold the ricotta into the batter. The batter will be lumpy and streaked with ricotta.

Heat a skillet until hot. Lightly coat with butter and then cook pancakes 1/4 c at a time. As always, cook on one side -- undisturbed -- for 3-4 minutes (depending on your heat), or until bubbles form on the top. Then, flip and cook -- undisturbed -- for another 1-2 minutes.

Serve immediately. Or, set on a cooking rack to cool completely. Freeze and reheat for breakfast at a more convenient date.

Comments

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Donut Army

Search This Blog