Tuesday, May 26

lemon ricotta pancakes


Since That Dog awoke us right on schedule Memorial Monday, unaware it was a sleeping-in, lazy kind of day, it seemed the right kind of morning for pancakes. The choice was obvious, and had been mentioned in conversation at some point last week. But a quick check of the pantry told I'd broken my father's cardinal rule of cooking, letting my staples deplete. *sigh* Not to be discouraged by lack of a) flour and b) meyer lemons (plural), it occurred to me that my mom would never let something insignificant like correct ingredients deter her. What would a smart, industrious girl do? Well, there's brand new box of waffle mix! ...and aren't sweet, fragrant meyer lemons just a cross of conventional lemon and mandarin orange? On the counter was one lemon (intended for the half-complete batch of peach preserves in the fridge) and a handful of clementines. back in business, a text over to the sin fairy confirmed her interest, and off we went! The ricotta gives these a light, souflée-like texture, but they're fairly rich. Try the first, never-quite-perfect one before deciding whether you'll require syrup. A few berries dusted with sugar were plenty for me.

Meyer Lemon and Ricotta Pancakes
by my husband cooks
Makes
about 12 4" pancakes


Wet
:
2 meyer lemons (juice and zest)
2 large eggs
1 c. milk
1 c. ricotta cheese
1/2 c. sugar*
1/4 c. melted unsalted butter (1/2 stick)
1 tsp. vanilla

Dry
:
1 1/2 c. unbleached all-purpose flour*
1 Tbsp. baking powder*
1/4 tsp. salt*

*my waffle mix includes flour, leavening, sugar, salt and a little whey. Should you find yourself in the same boat, omit some or all sugar from the wet ingredients and increase the overall dry measure to compensate.


1. Whisk wet ingredients together in a small bowl. In a large bowl, whisk dry ingredients together.

2. Pour wet ingredients into the dry. Using a rubber spatula, mix until wet ingredients are just incorporated and the large lumps are gone. Slight lumps are a good thing. Don’t over-stir, or you'll get chewy, glutenous pancakes (blech). Let the batter rest for about 5 min before cooking. If you haven't already brewed a pot of coffee, now is the time. Thin with one or two tablespoons of milk (one at a time) if the batter thickens too much.

3. Place a very large skillet over medium-low to medium heat. Or perhaps two, if that's how you roll. Brush lightly with the dregs of the melted butter (this will probably be enough; there's sufficient fat in the recipe to get you through the end). Once a drop of water dances on the pan before evaporating, pour about a quarter cup of batter onto the pan.

4. Cook pancakes about 4 minutes on one side. Easy ways to know it's time for flipping: the edges become opaque and less glossy; and bubbles break the surface of the pancake and set. Once flipped, the second side takes just a minute or two longer .

5. Serve immediately, or cover with a towel and keep warm in a low oven until ready. mmm carbs.

1 comment:

double tonic said...

I'm hoping to make THIS for my whole family on Friday morning after Thanksgiving. Let's hope it doesn't take me 5 months like the papardelle dish!
Happy holidays to one of my favorite Godesses!