Sunday, April 17, 2011

A New Recipe for Easter Weekend

I'm already thinking about a special breakfast next Saturday for my family (can you tell I'm excited already for Holy Week and Easter?) and I came across this recipe on a blog called Singing With Birds.  The blogger says it is a dish featured at The Cheesecake Factory.   I love all the flavors (and the colors) and will be excited to try it.  It was a toss-up between this recipe and one for cinammon roll pancakes--maybe another Saturday soon.

Lemon Ricotta Pancakes 
with Fresh Strawberry Syrup( gathered from Singing with Birds blog)

  • 1¾ cups All-Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1 tsp. Kosher Salt
  • 1½ cups Buttermilk
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 Tbsp. Vegetable Oil
  • 2 cups Fresh Ricotta Cheese
  • 4 Tbsp. Granulated Sugar
  • 2 Tbsp. Lemon Zest (minced)
  • 2½ tsp. Vegetable Oil

• Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
• Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
• Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
• Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
• Heat 1/4 tsp. of canola oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6" in diameter.
• Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
• Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Fresh Strawberry Syrup
  • 1 quart fresh strawberries, sliced
  • 1/2 cup sugar or stevia to taste (I use liquid)
  • 1/4 cup orange juice
  • 1 teaspoon grated orange rind
Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.

1 comment:

  1. The best part of your blog is you have mixed also mixed fruits in it .This sharing is very delicious and beautiful very good . keep it up Thank you


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