How To make Lemon Verbena Ricotta Pancakes
2/3 c Ricotta cheese
2 lg Eggs -- separated
1/4 c Low-fat milk
6 tb All-purpose flour
2 ts Sugar
1/4 ts Baking powder
1/8 ts Salt
1 tb Julienne lemon rind -- chopped
1 t Finely minced lemon verbena
2 ts Vegetable oil
The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate. In the morning, discard the whey collected in the bowl. Process egg yolks and ricotta cheese in food processor or blender until smooth. Add milk, flour, sugar, baking powder, and salt and process until completely blended. Fold in lemon rind and lemon verbena. Beat egg whites in mixing bowl until just stiff but still moist. Fold gently into batter. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet, and cook until tops are bubbly and look dry. Turn and cook second side until golden brown. Repeat with remaining batter. Serve immediately. Source: Pam Hotch - Fairbanks, Alaska The Herb Companion - February/March 1993 Typed for you by Karen Mintzias
How To make Lemon Verbena Ricotta Pancakes's Videos
Recipe Tomato, Cucumber and Feta Salad With Lemon Verbena
Recipe - Tomato, Cucumber and Feta Salad With Lemon Verbena
INGREDIENTS:
-lettuce leaf (to line the platter)
●1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)
●1 lemon cucumbers (your choice to peel) or 1 small cucumber , diced (your choice to peel)
●4 ounces feta cheese , cubed
●2 tablespoons white balsamic vinegar (my addition)
●2 tablespoons extra virgin olive oil
●cracked black pepper
●10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)
Lemon Ricotta Pancakes with Raspberries Sauce
Lemon Ricotta Pancakes with Raspberries Sauce!
Perfect breaky made within mintues. The smooth texture of ricotta makes these pancakes so delicious and tasty. Enjoy the recipe.
FULL RECIPE:
Serves 4-6
Prep Time- 10min
Ingredients:
For the Pancakes:
3/4 cup of All Purpose Flour
1 ½ cups of Ricotta Cheese
1/3 cup of Milk
3vEggs, separated
5 Tbsp of Sugar
Zest of 1 Small Lemon
½ tsp of Vanilla Extract
¼ tsp of Salt
½ tsp of Baking Powder
For the Raspberries,
1 cup of Fresh Raspberries
About 2-3Tbsp of Granulated Sugar
Juice of Half of a Small Lemon (the one we zested)
Process
In a bowl, toss the Raspberries with the sugar, lemon juice and set aside. In a large bowl, beat the egg whites with a handheld held electric mixer until the egg whites develop stiff peeks.
In another bowl, whisk together the ricotta, egg yolks, milk, sugar, lemon zest and vanilla with the same mixer so that you have a nice creamy mixture.
Add the flour, salt and baking powder to the ricotta mixture and mix it in to combine well.
Fold in the whipped egg whites very gently and set aside for a few minutes while you preheat your pan.
Preheat a pan over medium heat, brush with some butter and pour ¼ cup of the batter for each pancake onto the hot pan.
Allow them to cook for a couple minutes on each side or until deeply golden.
Place onto a plate and spoon over the Raspberry syrup.
lemon & poppyseed pancakes
Lemon Verbena Ricotta Pancakes
For more fun tutorials, visit Spice University!
Peggie Brunyate whips up some delicious lemon verbena ricotta pancakes. These are great to serve for brunch or anytime you want a wonderful tasting pancake. Good by itself or with jam or preserves served on it.
Lemon Verbena Gimlet
Recipe for this refreshing cocktail made with fresh lemon verbena, lemon and gin at:
How to Make Lemon Pancakes : Brovember Day 16
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