It's Friday, but not just any Friday. This lovely, sunny, freezing cold Friday in late March contains twelve hours of college basketball - and all weekend long too! The remote control needs to stay close as I write my post, to surf four different games on four different channels, happening all at once. Absolutely love March madness!!! With a son and daughter involved in multiple sports through school, and then both Virginia Tech graduates, I've been a sports fanatic forever. I lived for their games, and when they were in college, made any excuse to visit and tailgate with them on weekends for Hokie football games. Since my adorable niece and brother-in-law are both IU grads, the Hoosiers are my sentimental favorite, and team on my bracket sheet to go all the way!
All right, for those of you who couldn't care less about basketball, I'll move on to why you stopped by - for some absolutely, positively incredible pancakes, not to mention the coulis! I'm not bragging - just saying. These have become my favorite pancakes of all time. When I made them again recently for my blog, I ate the first one off the griddle, (as usual, to make sure they taste good - smiling) always feeling like Julia Roberts in Pretty Woman - when she uses her hand to take the pancake off the elegant silver tray, and stuffs it in her mouth! Love that scene!
Perfect for Easter, a spring or summer brunch, and of course dinner, you are going to love these meyer lemon ricotta pancakes, and their quintessential strawberry coulis! Created especially for the divine strawberry sauce, to savor the pancakes myriad of flavors, please don't ever pour a heavy maple syrup over them. That would be like a sin! ;) Light and fluffy in texture, ideally sweetened, fruity and refreshing, I can't say enough about them. Yes, they do take a bit longer than making regular old pancakes from a box, but so worth your time. Just pour yourself a cup of hot coffee, (or a mimosa) put on an apron, and enjoy creating! Give them a try, and let me know if you agree.
Until next time...mangia! xox
Almost forgot to tell you: I now have a handy-dandy pinterest button that appears at the top right of each photo, when you hover with your mouse. You can "Pin it" directly from the photo to pinterest now, just by clicking the button. I was so excited to figure out how to add this to my blog! It's the little things... ;)
Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis
for the macerated strawberry coulis:
1 quart strawberries, hulled and quartered (1+1/2 pounds or 4 cups quartered)
1/2 cup sugar
1/2 cup orange juice
for the pancakes:
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt, plus a pinch for egg whites
1 heaping teaspoon baking powder
4 eggs, separated
1 heaping cup ricotta cheese
3/4 cup milk
2 meyer lemons, zested and juiced
butter, for cooking the pancakes
powdered sugar, for dusting
Create the Coulis:
Toss the quartered strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and set aside until ready to use. (If you don't have a food processor, or mini processor, a potato masher will work fine.)
Create the Pancakes:
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk, lemon zest and lemon juice, and mix until it comes together. Make a well in the dry ingredients, add the wet ingredients to the well, and whisk until well combined and uniform throughout.
Preheat a griddle.
In another bowl, using an electric mixer, beat the egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Ladle about 1/3 cup (or desired size) batter onto the prepared griddle. When the top of the pancake is full of holes, (like bubbles have risen to the surface and burst,) the pancake is ready to flip. Flip the pancake and cook until the bottom is golden brown.
Remove the pancakes from the griddle to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
OMGoodness - delicious!!!
You can adjust the sugar in the pancake batter back to 1/2 cup, if you prefer them less sweet. If the batter is too thick, add extra milk, a little at a time.
I cook them on a cast iron griddle, because I adore the old-fashioned look and results of the pancakes, but feel free to use your griddle of choice.
To prepare the strawberries - I feel like an advertisement here, but one of my favorite new gadgets I bought last year, is a strawberry huller. I picked it up at the Williams-Sonoma outlet store for almost nothing, and don't know how I ever managed without it. It removes the leaves and stems at the same time, and almost the entire strawberry remains. It's this exact one found here, and is definitely worth the money. It can be found at many other locations. I've used it for hundreds of strawberries since buying it!
This lovely recipe was adapted from Anne Burrell.
|- beautiful, sunny meyer lemons -|