Tuesday, September 18, 2012

lemon ricotta pancakes

i had originally planned
to be long-winded
about my absence
then i thought
actions not words
i made you these
the best part?
none of that pesky
egg-white whipping
delicate folding
with their
buttery crispy edges
billowy lemony insides
these pancake
i'm sorry
you're welcome
all at the same time

lemon ricotta pancakes
1/2 cup ricotta 
1 Tbs lemon zest
2 Tbs lemon juice
2 large eggs
1 cup buttermilk
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup fine corn meal (floury kind)
1 cup all purpose flour
6 Tbs sugar
whisk together the flour, corn flour, sugar, salt and baking soda. in a separate bowl whisk together the ricotta, lemon zest, lemon juice, eggs and buttermilk.  stir the dry into the wet a bit at a time, to minimize lumps.  stir slowly, and just to get all the ingredients incorporated.  allow to sit about 5 minutes while you heat up the pan.  i like to use butter to cook my pancakes, and i like it to get a bit brown before laying down the batter. but these pancakes are even delicious with pan spray.  
i suggest pureed fruit, fruit syrup or a glaze made with lemon juice and powdered sugar as a topper. 


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