Lemon Ricotta Pancakes
First let me link the original recipe. http://www.chow.com/recipes/28985-lemon-ricotta-pancakes I hadn’t read it, just saw what it was, and had been dying to eat these for weeks. When I finally read the recipe at dinner time, thinking I would have a quick meal in no time, I was horrified at how many steps there are. It’s numbered 1-8, but even that’s deceiving, and I don’t know about you, but I make pancakes because they are easy. So below is how I totally redid that recipe and had delicious pancakes for dinner. First off, the changed ingredients:
- 5 tablespoons coconut oil, plus more for coating the frying pan
- 1 cup 1% milk
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 large eggs
- 2 tablespoons granulated sugar
- Zest from one lemon
- 1/2 teaspoon vanilla extract
- 3/4 cup fat free ricotta cheese
- Place coconut oil and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
- In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
- Place eggs, sugar, lemon zest, and vanilla in kitchen aid. Pour in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then add the remaining milk-butter mixture until smooth. I don’t know if this really prevented the eggs from curdling, but why risk it, right?
- Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix).
- Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta).
- Cook like you would any other pancake
So it was still more complicated than using a pancake mix, but the results were well worth my lazy version of this recipe. I had them with vanilla yogurt and strawberries.
Hubs had them with strawberry yogurt and whip cream. … I don’t ask….
And the wee one was just excited to be there
They really weren’t heavy, which was a nice surprise since I didn’t separate the eggs and I put whole wheat flour in it. Here’s what the batter looks like
