March 31, 2011
Lemon Pancakes with Raspberry Butter
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.
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.
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.