March 31, 2011

Lemon Pancakes with Raspberry Butter

 Hooray!!  I (and by I, I mean my hubby) finally got the card reader to work!  I have totally been stressing about that!  You can't have Lemon Week and then not post any lemon recipes...LAME!  So I have 2 recipes for you all today;)  I'll be back later with the second one!

These Lemon Pancakes are to die for.  They are not your typical pancake.  They are a little more delicate and full on the taste.  You can have maple syrup, but you just need a tich of it, otherwise it will take away the flavor.  These would be really good for an Easter Brunch...just say'in!  My cousin, Jennie, gave me this recipe a LONG time ago and I have been dying to make them.
 The Raspberry Butter totally makes these pancakes.  It adds a nice zing!  You make a simple raspberry syrup, strain out all the seeds, then blend it with some butter...

 The final product...Raspberry Butter!

 What makes these so delicate is the ricotta cheese and cottage cheese...sounds wierd, but is so good!  Also you whip up some egg whites and fold them into the batter...giving it some serious volume.  You would never know it was in there!  I rate my recipes by my family...if my hubby and boys love it...then I know it is kid proof:)   These are kid proof!  Everyone loved them!

One thing you have to remember...don't put tons of batter on the griddle.  Just do about 1-1 1/2 TBS of batter per pancake and spread it out.  Otherwise you will have to cook them for forever.  These are thin and delicate.

Lemon Pancakes

1/2 c. ricotta cheese
1/4 c. cottage cheese
1/4 c. unsalted butter, melted
1/4 c. flour
3 eggs, separated
2 TBS sugar
1 TBS grated lemon peel, generous
Generous pinch of salt

Place cheeses, butter, flour, egg yolks, sugar, lemon peel, and salt into food processor and mix for 30 seconds.  Transfer contents into large bowl.  Beat egg whites to peaks.  Fold into cheese mixture.  Heat griddle to medium heat.  Butter griddle and drop batter with a tablespoon and spread out.  Cook until golden on each side.  Serve with Raspberry butter and warm maple syrup.

Raspberry Butter

1 c. fresh or frozen raspberries, unsweetened
2 TBS water
1 TBS sugar
1/2 c. unsalted butter, room temperature
2 TBS powdered sugar
fresh lemon juice

Boil raspberries, water and 1 TBS sugar in small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes.  Strain berry mixture through sieve pressing with back of spoon to remove seeds.

In food processor, mix the raspberry mixture, butter, and powdered sugar until smooth.  Add lemon juice to taste, may be made ahead and frozen.

2 comments:

  1. I think the cheese makes them sound amazing!! I can't wait to try. I've been craving lemon all week now! Thanks!

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  2. Just FYI, this recipe comes from the most fabulous Bel-Air Hotel; they've served these for YEARS and it's still on the menu as Lemon Souffle Pancakes : ).

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