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Taste: Lemon Buttermilk Ricotta Pancakes

Lemon Buttermilk Ricotta Pancakes

(serves 4)

Organic gardens and straw-bale construction characterizes the philosophy of Eve's Garden Bed & Breakfast in Marathon. Breakfast might include these lemon-ricotta pancakes. (Photo by J. Griffis Smith)“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.

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