Sunday, November 13, 2011

Lemon Ricotta Pancakes with Berry Compote

I made these for breakfast this morning, and they are one of my new favorite things! The pancakes themselves are delicious, moist, and lemony! The compote is easy to throw together and involves minimal cooking which can all happen in the microwave. I hope you enjoy these as much as I do!

Lemon Ricotta Pancakes

4 eggs, separated
12 oz. good quality ricotta cheese, whole milk or part skim
1 1/2 tbsp vanilla sugar (granulated cane sugar is fine too)
1 1/2 tbsp lemon zest (from 2-3 lemons), or 1 1/4 tsp lemon peel powder
3/4 cup all purpose flour
1 tsp gray sea salt
Butter to grease pan

1. Beat egg whites on medium speed until stiff peaks form.
2. In a separate bowl, mix together egg yolks, ricotta, sugar, and lemon zest. Add flour and salt, stir to combine.
3. Gently fold the egg whites into the egg yolk ricotta mixture until smooth. The batter will be much thicker than regular pancake batter.
4. Heat skillet over medium heat. Add butter to melt, then spoon about 1/4 cup batter per pancake into the pan. Cook 3 minutes per side until lightly browned. Enjoy!
Makes 8-10, 4 inch pancakes

Berry Compote

1 cup frozen raspberries
1 cup frozen strawberries
1/4 cup orange juice
1 tbsp candied orange sugar or powdered sugar, or to taste
1 tsp lemon zest, or 1/4 tsp lemon peel powder

1. Thaw raspberries in microwave in a medium size bowl on defrost setting until thawed (about 1 minute).
2. Remove from microwave and mix in orange juice, sugar, and lemon zest or powder. Stir to combine.
3. Thaw strawberries in microwave in small bowl on defrost setting until thawed (about 1 1/2 minutes). Remove from microwave and slice. Add to raspberry mixture. Add additional sugar if necessary.
4. Serve 1/4 cup compote on each pancake.

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