But I digress...
In search of more breakfast recipes, I came across one for Lemon Ricotta Cheese pancakes. What really got me excited was that this was not a standard pancake recipe. Sure, it involves buttermilk, but the flavors are totally different and the buttermilk adds a nice tartness that balances out the lemon. The ricotta adds depth and texture. I reccomend serving these on warm plates with strawberry or raspberry jam and a side of bacon never hurts!
Lemon Ricotta Pancakes
from Sunset Magazine
Notes: This is our adaptation of Crest Cafe's (San Diego, California) lemon-ricotta pancakes, which are served with fresh strawberries and bananas. Top the bananas with a sprinkling of grated lemon peel and offer warm maple syrup to drizzle over the fruit and cakes.
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
Salad oil (I used Canola oil which worked just fine)
1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Yield: Makes about 8 pancakes; 4 servings
CALORIES 318 (21% from fat); FAT 7.6g (sat 2.6g); CHOLESTEROL 116mg; CARBOHYDRATE 48g; SODIUM 759mg; PROTEIN 13g; FIBER 1.4g