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
Cooking lemon pancakes part 1
Seasonal Delights-Lemon Verbena
Lemon Verbena - Mentioned in Gone with the Wind as Scarlet O'Hara's mother's
favorite scent, lemon verbena has long been considered the most pure and
fragrant of lemon herbs. Commonly used in aromatherapy for its calming effect on
the mind and body it only makes sense that lemon verbena is quite popular as an
ingredient in perfumes and bath and body products. Enjoy!
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Jus4SweetZ Food Storage Raspberry Lemon Pancakes
This is a great recipe using your food storage pancake mix
delicious and simple
yogurt, almond milk, vanilla and egg is all the extras you need.
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Reluctant Housewife: Lemon Ricotta Pancakes with Blueberry Syrup
Looking for a new twist on your Sunday morning pancakes? Learn how to make lemon ricotta pancakes with homemade blueberry syrup with me, your Reluctant Housewife!
How To Make Delicious SCONES At Home | Dessert People
How To Make Delicious SCONES At Home | Dessert People
One of the great things about baking is discovering that you can make a pastry at home that tastes better than one from a cafe. On this episode of Dessert People, pastry chef Natasha Pickowicz shows Claire how to do just that — and in the process, convinces her that a proper scone can be tender, light, flavorful, and not at all dry. Check out the episode for all the secrets to making a scone so good that it will change the mind of scone skeptics everywhere.
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#ClaireSaffitz #Baking #Scones
Scones
Ingredients:
16 oz All Purpose Flour
1/2 lb. Butter, Cubed & Chilled
1/2 lb. Gruyere, Small Cube & Chilled
1/4 cup (25g) White Sugar
1 teaspoon (5g) Salt
22.5g baking powder, sifted
3g black pepper
1 lb. Grated Zucchini, Dried & Strained of Water
1/4 Cup Fresh Herbs (Rosemary, Thyme)
150-250ml Buttermilk
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