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Monday, June 27, 2011

Lemon Ricotta Pancakes with Strawberry Syrup

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It had been far too long since we'd made pancakes in our household. Because we're out the door at 6:35 am every day and eat breakfast at our desks, pancakes are always a weekend (or breakfast for dinner!) option. Lately we've been opting for eggs on the weekends, mostly because we can't get enough of sweet potato hash. On Memorial Day we took advantage of the extra time on a Monday and made a special breakfast.

I was a little wary about these pancakes as I mixed the batter together. It started fizzing and was very bubbly and airy, unlike most pancake batters I make. Though the pancakes remained puffy, I realized there was no need to worry once we both dug in. The pancakes were thick but not heavy, despite the fact that I used mostly whole wheat flour (ran out of white). These are definitely the type of pancakes you want to pair with fruit--if not strawberries than blueberries or blackberries perhaps. I don't think the lemon flavor would pair well with maple syrup.

What's your favorite kind of pancake? I think it's time we bring back pancakes on the weekends!

One Year Ago: Strawberry Cream Puff Cake

Lemon Ricotta Pancakes with Strawberry Syrup
adapted from Two Peas & Their Pod
*makes approximately eight 3-inch pancakes

for the pancakes-
-1 1/4 cups all-purpose flour (I used 1/2 cup all-purpose and 3/4 cup whole wheat)
-3 tbsp granulated sugar
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup ricotta cheese
-1 egg
-2 egg whites
-1/2 cup fresh lemon juice (about 2 lemons)
-2-3 tsp grated lemon zest
-1 tbsp canola oil

for the strawberry syrup-
-1 1/2 cups strawberries, chopped
-1 1/2 tbsp granulated sugar
-1 tbsp cornstarch
-splash of water

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently add this mixture to the dry ingredients, stirring just to combine. Don't overmix.
3. To make the strawberry syrup, combine strawberries, sugar, cornstarch, and water in a small saucepan over medium-low heat. Heat until warmed through, stirring occasionally and mashing to desired consistency.
4. Heat a griddle or nonstick skillet over medium heat, spraying with cooking spray. Drop batter onto prepared skillet, cooking each side for approximately two minutes. Repeat with remaining batter and serve pancakes warm with strawberry sauce.