Lemon Ricotta Pancakes
1 1/2C. Whole Wheat Pastry Flour
2T. Baking Powder
1t. Ground Nutmeg
1t. Ground Cinnamon
2C. Ricotta Cheese
1 1/3C. Milk
1 Meyer Lemon, Zested and Juiced
Butter for griddle
Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until all batter is used.
Yield: 8-12 pancakes
This recipe originally came from Ina Garten, one of my favorite cooks, and I tweaked it to my liking.
For the crust:
1/2 pound Unsalted Butter, at room temperature
1/8t. Kosher Salt
For the filling:
6 extra-large Eggs at room temperature
1T. grated Lemon Zest (2-4 lemons)
1C. freshly squeezed Lemon Juice
Confectioners' sugar, for dusting
Preheat the oven to 350.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9x13x2" baking sheet, building up a 1/2" edge on all sides. Chill.
Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
Yield: 20 squares or 40 triangles