lemon ricotta pancakes
WITH CHAMOMILE WHIP
for the chamomile whip:
1/2 cup heavy cream 1 bag chamomile tea or 1 tbsp loose chamomile 1 tsp confectioners' sugar (optional)
for the pancakes:
1 cup all-purpose flour 2 tbsp sugar 1 tsp baking powder 1/2 baking soda 1/8 tsp salt 1 cup ricotta cheese 1/2 cup milk 2 large eggs, separated 2 tbsp Meyer lemon (or any citrus) juice 2 tbsp Meyer lemon (or any citrus) zest, plus more for topping butter for the pan powdered sugar for topping
to make the whip
1. The night before or several hours before, combine the cream and chamomile in a small saucepan over low heat. Just before it simmers, remove from heat. Let chamomile steep for 15-30 minutes, then strain and chill cream until very cold. 2. Just before you make the pancakes, whip the cream to firm peaks or desired consistency. If using sugar, add the powdered sugar when the cream reaches soft peaks, then continue whipping. Once done, refrigerate while you make the pancakes.
to make the pancakes
1. Sift together flour, baking powder, baking soda, sugar and salt in a medium bowl. 2. In a separate, large bowl, mix together the ricotta, milk, egg yolks (reserving the whites), and lemon zest and juice until blended. 3. Gently fold the dry ingredients into the wet ingredients, until barely combined. There should still be many lumps. 4. In a small bowl or cup, whip the egg whites until they reach medium peaks. Very gently fold the egg whites into the pancake mixture, until only partially incorporated. Wisps of egg white should remain visible.
5. Melt a knob of butter in a cast-iron or nonstick skillet over medium heat. Using a 1/4 or 1/3 cup measuring cup, spoon the batter onto the skillet. You may need to spread the batter with the cup to form a circle. Cook for 2-3 minutes, or until bubbles begin to form in the batter and leave a brief hole when they pop. Flip and cook the other side for about 1 minute, or until golden. 6. Repeat with remaining batter. Keep cooked pancakes warm in the oven at its lowest temperature, if you like.
generous dollops of chamomile whip...
plenty of freshly grated zest...
...and an abundance of powdered sugar.
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