Replacement Resolution Recipe
Aug. 13th, 2005 12:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerSince the mushroom dish was a bust, here's a weekend breakfast RR.
Lemon Ricotta Puff Pancakes with Vanilla-Scented Sauce
Batter
3 large eggs, separated
1.5 cups (12 ounces) buttermilk
3 T sugar
1 cup (8 oz) ricotta cheese
1.5 cups flour
1 tsp baking soda
1 tsp baking powder
2 T lemon zest
1/4 tsp nutmeg
1/2 tsp salt
Sauce
1 cup ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
Mix all of sauce ingredients until smooth. Use a blender if you want uber-smooth sauce. Thin with 1 T milk if too thick. Refrigerate until needed.
In a medium mixing bowl, beat together egg yolks, buttermilk, sugar, and ricotta. In a separate bowl sift flour, baking soda, baking powder, lemon zest, nutmeg and salt. In yet another bowl, beat egg whites until stiff but not dry. Mix dry ingredients into buttermilk mixture quickly. Fold in egg whites.
Heat a lightly greased griddle over medium heat (a drop of water should evaporate immediately). Drop batter by 1/4 cupfuls onto the griddle. Cook for about 2.5 minutes on the first side, until bubbles rise and burst before flipping. Cook about 1 minute on the other side. Serve with sauce.
What worked: These were incredibly yummy -- rich without being overwhelmingly bad for you, light, and lemony. Despite the dirty dish count it was easy to make. The griddle got a bit hot at times and some of the pancakes ended up slightly scorched, but not so much that they tasted burnt. That's my fault though.
What didn't: I forgot about making the sauce and accidentally dumped all of the ricotta into the batter. So I ended up dumping the vanilla into the batter, which worked but wasn't nearly as elegant.
In the original cookbook, I've put a big arrow next to the sauce information -- it should be made first, before you forget. Also, if you let the batter sit around while you make the sauce it will lose some of its lightness, as the chemical reaction between the soda/powder and buttermilk works degasses.
Will I make this again? Absolutely.
Lemon Ricotta Puff Pancakes with Vanilla-Scented Sauce
Batter
3 large eggs, separated
1.5 cups (12 ounces) buttermilk
3 T sugar
1 cup (8 oz) ricotta cheese
1.5 cups flour
1 tsp baking soda
1 tsp baking powder
2 T lemon zest
1/4 tsp nutmeg
1/2 tsp salt
Sauce
1 cup ricotta cheese
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
Mix all of sauce ingredients until smooth. Use a blender if you want uber-smooth sauce. Thin with 1 T milk if too thick. Refrigerate until needed.
In a medium mixing bowl, beat together egg yolks, buttermilk, sugar, and ricotta. In a separate bowl sift flour, baking soda, baking powder, lemon zest, nutmeg and salt. In yet another bowl, beat egg whites until stiff but not dry. Mix dry ingredients into buttermilk mixture quickly. Fold in egg whites.
Heat a lightly greased griddle over medium heat (a drop of water should evaporate immediately). Drop batter by 1/4 cupfuls onto the griddle. Cook for about 2.5 minutes on the first side, until bubbles rise and burst before flipping. Cook about 1 minute on the other side. Serve with sauce.
What worked: These were incredibly yummy -- rich without being overwhelmingly bad for you, light, and lemony. Despite the dirty dish count it was easy to make. The griddle got a bit hot at times and some of the pancakes ended up slightly scorched, but not so much that they tasted burnt. That's my fault though.
What didn't: I forgot about making the sauce and accidentally dumped all of the ricotta into the batter. So I ended up dumping the vanilla into the batter, which worked but wasn't nearly as elegant.
In the original cookbook, I've put a big arrow next to the sauce information -- it should be made first, before you forget. Also, if you let the batter sit around while you make the sauce it will lose some of its lightness, as the chemical reaction between the soda/powder and buttermilk works degasses.
Will I make this again? Absolutely.
