All was right with the world, as soon as the citric scent of fresh squeezed lemons tingled her nose; the mist dancing around her face and fragranced the air. Summer had arrived.
I don't much quite like lemons you see, not for what it is. Then again, it must simply be a dressing. An accessory. A companion to those in need, like sauces and pestos and cakes. Ahh cakes. For some, nothing tops a guilt ridden slice of cold pizza in the morning. But for me, a chance to have cake before noon is an indulgence I don't see comparable in any way. The idea of squirting lemon into my morning cake batter though, was a concept as alien to me as putting chocolate chips in my iced coffee. As a self-nominated gourmand, I'm willing to try anything once, as foreign yet familiar as they may be.
Cheese on the other hand, well, there are not many things I wouldn't throw cheese into, on, or all over. Ricotta has just entered my life though, and taking a dive with lemony recipes while toying with a new dairy product was an adventure well worth it. Cooking and baking should be a visit to the unknown whenever possible anyway. Don't you think?
LEMONY RICOTTA PANCAKES
- 1 cup ricotta
- 1 freshly squeezed lemon and zest
- 3 eggs, seperated
- 3 tbs butter, melted
- 3/4 cup all purpose flour
- 1 tsp baking soda
- 4 tbs sugar
- pinch of salt
- berries, optional
- Preheat oven to low.
- Put the ricotta, lemon juice and zest, egg yolks, and half the butter in a bowl and beat until combined.
- Sift in the flour, baking soda and salt and fold in. Whisk the egg whites in a seperate bowl with electric handheld whisk until soft peaks form. Add the sugar and whist until glossy and fm. Fold whites into the batter.
- Use remainign butter to grease pan. Drop a heaping tablespoon of batter into the skillet and cook for two minutes on each side until cooked through. Keep pancakes warm in oven until done.
- Serve with warm berry syrup (simply mix berries with a bit of sugar until desired consistency is achieved) and top with creme fraiche or maple syrup. Yum!