Lemon Ricotta Pancakes
On September 18, 2012 by sixtyacrebakerThe best part about these pancakes is that there is none of that pesky egg-white whipping and delicate folding. With their butter-crisp edges and billowy lemony insides, these pancake say i’m sorry and you’re welcome all at the same time.
Lemon Ricotta Pancakes
1/2 cup ricotta
1 Tbs lemon zest
2 Tbs lemon juice
2 large eggs
1 cup buttermilk
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup fine corn meal (floury kind)
1 cup all purpose flour
6 Tbs sugar
Whisk together the flour, corn flour, sugar, salt and baking soda. In a separate bowl whisk together the ricotta, lemon zest, lemon juice, eggs and buttermilk. Stir the dry into the wet a bit at a time, to minimize lumps. Stir slowly, and just to get all the ingredients incorporated. Allow to sit about 5 minutes while you heat up the pan. I like to use butter to cook my pancakes, and i like it to get a bit brown before laying down the batter. But these pancakes are even delicious with pan spray. I suggest pureed fruit, fruit syrup or a glaze made with lemon juice and powdered sugar as a topper.
Granola Pancakes
On November 4, 2010 by sixtyacrebakerI’m not sure why I seem to believe that every time I make and/or eat pancakes it is a blog-worthy event. Even I am beginning to tire of me*grin*.
But listen, the reason these pancakes are so special is that they were inspired by breakfast at a general store in Noank, Connecticut. when we walked into Carson’s General Store, it was like walking back in time.
In this fairytale town adjacent to Mystic, we sat at a small table at the back of the store watching the old-timers in their morning ritual of chatting and collecting their daily read. Carafes of coffee emptied as the village crier did her position proud. This family-owned spot is over a 100 years old makes a damn fine granola pancake. This is NOT the recipe, because that is one piece of gossip they wouldn’t tell. I came up with my own facsimile….which is a bit less fluffy because I’m a less fluff and more substance kind of gal.
Granola Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
pinch salt
1/2 tsp ground cinnamon
1/3-1/2 cup dark brown sugar (i use less sugar because we use a lot of maple syrup around here, and I don’t like them getting too sweet)
2 eggs
2 cups milk
1 tsp vanilla
1 cup (approx) granola
butter or pan spray for cooking
Mix all ingredients except the granola together and let rest for about 30 minutes. After you pour the batter to the desired shape/size sprinkle granola across the top–it will cause the pancake to spread a bit. Cook as normal and flip when ready. serve with a bit of butter and lots of maple syrup.