January 2, 2013 by Meg G.
Happy New Year, Supper Clubbers! Here’s to a year full of good food, great conversation, and building community!
Forgive the continued Christmas musings, but I’m still catching up on some posts and this recipe is too good to overlook. This year, Heather and I got to spend Christmas morning together in our own home for the first time. Leading up to the holidays, we talked about how excited we were to create some of our own holiday traditions. Naturally, those traditions centered around food. So, on Christmas morning, we spent two leisurely hours in the kitchen, still in pajamas, sipping on coffee and snacking on Christmas cookies, cooking up a storm. The menu? Lemon ricotta pancakes topped with apples, a side of roasted breakfast potatoes, veggie sausage, and freshly squeezed orange-pear-ginger juice. Yum!
Apparently I have been talking about lemon ricotta pancakes since Heather and I met about four years ago, but had never made them for her. The last time I made them was Easter brunch circa 2007 in New Orleans.
In my head, these are reserved for special occasions, since they require one additional step of separating the eggs and whipping the egg whites. Well, folks, don’t let that stop you! They are SO very worth the minimal extra time and deserve to be enjoyed more than once every five years. Here goes!
Lemon Ricotta Pancakes with Sautéed Apples – from Gourmet via Smitten Kitchen
For the Apples:
- 2 large Granny Smith apples, peeled, cored, and sliced
- 1 tablespoon unsalted butter
- 1.5 tablespoons sugar
- 1/2 teaspoon cinnamon
- fresh lemon juice to taste
- In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened.
- Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender.
- Stir in the lemon juice and keep the mixture warm.
For the Pancakes:
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- Melted butter for brushing the griddle
- In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest.
- Add the flour, and stir the mixture until it is just combined.
- Beat the egg whites and a pinch of salt in an electric mixer until they hold stiff peaks.
- Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
- Heat a griddle over medium-low, until it is hot enough to make drops of water scatter over its surface. Brush it with some of the melted butter.
- Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
Meanwhile, Heather was whipping up our orange-pear-ginger juice. This was more like a smoothie than juice, but the flavors were delicious!
Just squeeze a few oranges (we used 3) and then blend with some pear (we used 1 – peeled, cored, and chopped) and the ginger.
Add some potatoes and veggie sausage and you’ve got a feast!