Sunday, September 11, 2011

Lemon-Ricotta Pancakes with Mixed-Berries-Sauce

I don't often make a special breakfast dish. We usually just have some bread with cheese and cold cuts (German style breakfast) or sometimes cereal. Occasionally, mostly when we have visitors, I dish up something more sophisticated. When I saw this recipe in Bon Appetit, I just had to try it out. It is a delicious variation on the usual blueberry pancake. The recipe was meant for 4 servings but it is easily enough for 6 servings. It was a lot of batter! - and a rather small amount of berries to go with it. After looking at the recipe, I immediately decided to double up on the berries (my family loves to eat sauce). Instead of serving the berries raw, I decided to make a nice hot sauce (I used frozen berries instead of fresh ones). Check out the original recipe and do as you please - we all have different preferences.

2 cups ricotta
2 pounds mixed frozen berries
7 tbsp sugar
2-3 tbsp fresh lemon juice
210 g all-purpose flour
70 g almond meal
2 tbsp baking powder
2 dashes salt
4 large eggs, separated
finely grated zest of 3 lemons (about 2 tbsp)
1 1/2 cup milk
butter or vegetable oil for frying

Line a fine-mesh strainer with cheese cloth. Set over a small bowl. Add ricotta to strainer and let drain for 15 minutes. Set aside. Combine berries, 3 tbsp sugar, and lemon juice in a sauce pan. Heat over medium-low heat until berries are thawed and sauce is thick and starting to simmer. Season to taste with sugar and lemon juice, and keep warm. Mix together flour, almond meal, baking powder, and salt. Beat egg whites until frothy. Gradually beat in 2 tbsp sugar, beating unti peaks form. Whisk the egg yolks, 2 tbsp sugar, and zest to blend. Whisk in milk. Add flour mix and whisk just to blend. Fold in half the egg whites. Fold in ricotta, then remaining egg whites. Heat large skillet over medium-low heat. Brush with butter or spray with oil. Working in batches, ladle 1/4 cups of batter into the skillet. Cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 2 minutes. Flip pancake and until browned and just cooked through, about 1 minutes. Serve with mixed berry sauce.

1 comment:

  1. Mmmmm...what a delicious way to start the day!