Taste: Lemon Buttermilk Ricotta Pancakes

Lemon Buttermilk Ricotta Pancakes

(serves 4)

“We call these Rosemary pancakes because we got the recipe from my sister Rosemary Lyday,” says Kate Thayer of Eve’s Garden Bed &Breakfast in Marathon. “She has a bed and breakfast in San Marcos called Alexandra"s House B & B.”

For the Lemon Sauce:

•  1 C. sugar
•  1/4 C. water
•  1/2 C. butter
•  1 egg yolk (white can be added to the 2 whites for the batter)
•  Zest and juice of 1 large lemon

 Combine ingredients and bring to a boil; leftover sauce can be frozen

For the Pancakes:

Mix dry ingredients:

• 3/4 C. whole wheat flour
• 3/4 C. unbleached white flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

 Mix wet ingredients:

•  1 1/4 C. buttermilk
•  1/4 C. orange juice
•  1/2 C. part skim ricotta cheese
•  2 T. vegetable oil
•  1 tsp lemon extract
• Zest from the ends of 1 orange (orange slices from the center are served with the pancakes)
•  2 egg yolks (reserve whites)

Combine wet and dry ingredients, leaving batter lumpy

Whip egg whites and fold gently into batter. Give batter a 15-minute rest, but it can be mixed up to 1 hour ahead of cooking. Because of the ricotta, these pancakes don't bubble to let you know it's time to flip them, so it is best to time the pancakes 2 minutes per side.

Spoon on lemon sauce, add a few blueberries or strawberry slices and sprinkle on a little powdered sugar.

From the March 2013 issue.

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