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Ricotta Lemon Pancakes

Hurricane Irene has kept me indoors today. So we’re having a cooking marathon. Seriously. First up was ricotta lemon pancakes (original recipe here). I decided to make my own ricotta last night, something I’ve been wanting to do for awhile. We’ll start there.

  • 4 cups whole milk
  • 1 cup cream
  • 2 tbsp lemon juice
  • 1 tbsp salt

In a large saucepan, combine all of the ingredients together.

(Excuse my dirty stove. It is clean now!)

Bring to just a boil (no stirring!) and then remove from heat. Let sit for 15 minutes, allowing it to curd. Meanwhile, line a mesh colander with cheese cloth and set in a large bowl. Using a large spoon, scoop the curds into the colander.

Let sit for one to two hours (the longer it sits, the firmer it will be).

Ta-da!

Now for the pancakes. I changed the recipe slightly, since the storm did prevent me from having all of the right ingredients. Here’s what you need –

  • 1 cup mixed berries
  • 2 tbsp lemon juice
  • 2 tbsp sugar + 1 tbsp sugar + 1 tbsp sugar
  • 1 cup flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs separate
  • 1 tbsp lemon zest
  • 3/4 cup nonfat milk
  • 2/3 cup ricotta (see recipe above)
  • Cooking spray or butter for pan

Combine the berries, lemon juice and 2 tbsp of sugar in a bowl. Set aside for at least 15 minutes. If you’re using store bought ricotta, set in a sieve with cheese cloth for 15 minutes to drain. If you made it yourself, and let it sit for two hours, you’re not going to get any more juices out of it!

Separate the egg yolks from the whites. Beat the whites until frothy. Add 1 tbsp of sugar and beat until it forms peaks. Combine your flour, baking powder and salt in a large bowl. To the egg yolks, add lemon zest, last tbsp of sugar and milk. Pour egg yolk mixture into the flour mixture and stir until combined. Fold in half of the egg whites. Fold in the ricotta. Fold in the remaining half of the egg whites.

Heat a griddle or cast iron skillet. Coat with butter or spray. Using a 1/2 cup, measure out pancake batter. Cook for about 1 1/2 minutes and flip. Cook for an additional minute.

This makes about 10 pancakes. Serve with berries.

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