Lemon Buttermilk Ricotta Pancakes
“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:
Combine ingredients and bring to a boil; leftover sauce can be frozen
For the Pancakes:
Mix dry ingredients:
Mix wet ingredients:
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.