Monday, March 8, 2010

Just What I Needed

I spent the weekend with a few girlfriends at the beautiful Zermatt Resort in Midway, Utah. It was such a nice, needed break from life. We ate lots of food, talked & talked, and shopped & shopped. These women are so amazing and so fun to be around. They indulged me and let me cook them breakfast. So I grabbed my favorite breakfast cookbook, of which I've shared many recipes from, Fabulous Fairholme. I honestly had a hard time deciding on what to make since everything in this book is golden.

I finally went with the Lemon Ricotta Pancakes and was happy with my choice. It was so easy and something all palates could enjoy.

Serves 4-6
5 eggs spearated
zest 1 large lemon or orange
1 cup milk
1 3/4 ricotta cheese
1 cup all-purpose flour, sifted
2 1/2 tsp baking powder
1/2 cup sugar
dash salt

Preheat griddle or skillet on medium heat.

Mix the egg yolks. Sift and mix the dry ingredients and combine with egg yolks, lemon or orange zest, milk and ricotta cheese.

Beat the egg whites until stiff. Gently fold into the egg-ricotta batter. Lightly oil griddle and pour a pancake-sized amount onto girddle with a 1/2 cup measuring scoop. Cook until bubbles form. Flip and cook other side until golden.

Serve with warm homemade maple syrup.

Tip: This souffle style pancake will melt in your mouth. Flip only once and don't flatten the pancakes after flipping. This keeps it nice and light.

This needs a good, large sized lemon for the right effect. Please, please use ricotta cheese (found next to the shredded cheese section of your grocery store). Substitutes just won't do this recipe justice.

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