how about lemon-ricotta pancakes?
had you asked me that a couple days ago, i would have probably scrunched up my nose and been like, 'ew, no'. but it turns out i would have been wrong...
sunday morning, i woke up (orange hair and all) and really wanted something better than an egg sandwich for breakfast. i really wanted sarabeth's lemon ricotta pancakes. however, since i no longer have a person i can boss around and insist go to brunch with me, i had to settle for making my own...
unfortunately, in addition to being very particular in what i wanted to eat, i was also feeling quite lazy. therefore, any recipe that called for separating the whites and the yolks was immediately dismissed. i finally found a recipe with no separating involved and then i decided that it would be ok to use just lemon juice, but no zest, and mixed berry preserves instead of lemon curd. oh yeah, and i also had some cottage cheese that needed to be used up, so i figured i'd substitute half of the ricotta with cottage cheese.
all things considered, not so bad. not so great, but not awful...
the funny thing was, the recipe - it says it makes 4 - 6 pancakes. i'd like to put in a call to mr bobby flay and ask him exactly how big his pancakes are... because i think i got like, 11...
(i'd already eaten 2 of them by the time i took this picture... i had to - there was no more room on the plates. and the first batch never comes out right anyway... anyone know why that is, by the way?)
anyway, since i'm kind of a pig, i ate half of the batch...
considering the fact that i didnt think they were the greatest things on earth, that was kinda gross and gluttonous. but pancakes dont keep, so what else was a girl to do?
well, i'm glad you asked.
i decided to put them in the fridge, so they could die the usual leftover death - living first in the front, then in the back of the fridge until one day, i brought home too many groceries and decided it was time to clean out the science experiments...
HOWEVER... on my way home from yoga, i got this stupid idea that i was going to get me some lemon curd (i'm still lazy - i wasnt making it!) and see how those babies did in the microwave.
lemon curd made *all* the difference... i now HIGHLY recommend making these pancakes - but ONLY if you have lemon curd in your house...
Lemon Ricotta Pancakes with Lemon Curd
adopted courtesy of Food Network/Bobby Flay
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup ricotta cheese
1/2 cup cottage cheese
2/3 cup milk
~ 2 tbsp lemon juice
Butter, for griddle
prepared lemon curd
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Melt butter over medium heat.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
Repeat until no batter remains.
Microwave lemon curd for 20 seconds at a time, stirring after each interval, until desired consistency & warmth.
Microwave maple syrup for 20 seconds (or until desired warmth).
Drizzle both over pancakes and serve immediately.
(or put 'em in the fridge and nuke the next day for 30 seconds, then another 15 if needed)