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The recipe for tonight's dinner
Nov. 4th, 2007 08:17 pmLemon ricotta pancakes with sauteed apples
(an amalgam of these two recipes)
Pancakes:
1 3/4 cups (15 ounces) park skim ricotta cheese
1/4 cup granulated sugar
4 large eggs*
2 teaspoons grated lemon zest
2/3 cup wheat flour
3 tablespoons canola oil
confectioners' sugar for serving
1. in a medium bowl, whisk ricotta, granulated sugar, eggs and orange zest. whisk in flour until combined.
2. in a large skillet, heat oil over medium-low. add batter, using only 1/4 cup for each pancake. cook until browned, 4 to 5 minutes per side. serve hot, dusted with confectioners' sugar.
*the original recipe calls for two, but that clearly wasn't enough liquid, given that it produced a batter as stiff as a corpse with a three day rigor mortis. The other pancake calls for four eggs and less flour, so I'm guesstimating that will produce a more liquid batter that's a little easier to pry off of the spoon.
Apples:
5 medium apples, cored and sliced (you can peel them as well, but I'm too lazy to peel most things as long as the peel is edible. I do, for instance, peel oranges, the cucumbers that come coated in so much wax you could stick a wick in them and use them as a candle and would peel hard-boiled eggs if I liked eggs, but I can't be bothered when it comes to potatoes or apples or suchlike)
2 tablespoons butter-like substance (I don't usually keep butter around, so I used margarine. If you have butter, by all means be all la-di-da and use it)
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste
Prepare the sautéed apples:
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.
Serve pancakes with apples over the top, with maple syrup added to taste. Yum! Then discover that your daughter is in fact allergic to cinnamon, as you had suspected ever since the time she broke out after eating apple-cinnamon oatmeal. Poor K. As if her rotten cold weren't bad enough.
A note for those with blood sugar issues: I normally can't eat pancakes, or at least not without eating a lot of protein along with them, otherwise I wind up sending my blood sugar up to the startosphere, then down the express elevator to the basement. But the amount of ricotta in these pancakes provided more than enough protein to keep me stable. I need to remember this for the future.
(an amalgam of these two recipes)
Pancakes:
1 3/4 cups (15 ounces) park skim ricotta cheese
1/4 cup granulated sugar
4 large eggs*
2 teaspoons grated lemon zest
2/3 cup wheat flour
3 tablespoons canola oil
confectioners' sugar for serving
1. in a medium bowl, whisk ricotta, granulated sugar, eggs and orange zest. whisk in flour until combined.
2. in a large skillet, heat oil over medium-low. add batter, using only 1/4 cup for each pancake. cook until browned, 4 to 5 minutes per side. serve hot, dusted with confectioners' sugar.
*the original recipe calls for two, but that clearly wasn't enough liquid, given that it produced a batter as stiff as a corpse with a three day rigor mortis. The other pancake calls for four eggs and less flour, so I'm guesstimating that will produce a more liquid batter that's a little easier to pry off of the spoon.
Apples:
5 medium apples, cored and sliced (you can peel them as well, but I'm too lazy to peel most things as long as the peel is edible. I do, for instance, peel oranges, the cucumbers that come coated in so much wax you could stick a wick in them and use them as a candle and would peel hard-boiled eggs if I liked eggs, but I can't be bothered when it comes to potatoes or apples or suchlike)
2 tablespoons butter-like substance (I don't usually keep butter around, so I used margarine. If you have butter, by all means be all la-di-da and use it)
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste
Prepare the sautéed apples:
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.
Serve pancakes with apples over the top, with maple syrup added to taste. Yum! Then discover that your daughter is in fact allergic to cinnamon, as you had suspected ever since the time she broke out after eating apple-cinnamon oatmeal. Poor K. As if her rotten cold weren't bad enough.
A note for those with blood sugar issues: I normally can't eat pancakes, or at least not without eating a lot of protein along with them, otherwise I wind up sending my blood sugar up to the startosphere, then down the express elevator to the basement. But the amount of ricotta in these pancakes provided more than enough protein to keep me stable. I need to remember this for the future.
