We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.

Sunday, April 10, 2016

Meyer Lemon Ricotta Pancakes: Easy and Delicious

These are fabulous pancakes from Kevin Lee Jacobs who has a terrific blog and website at A Garden For The House at http://www.agardenforthehouse.com , but I did revise his version. I used ricotta cheese instead of cottage cheese, and added the juice of a Meyer lemon from my tree. Yes I am still getting Meyer lemons indoors. In about a month I will be setting my Meyer lemon on the patio. By then it will no longer be snowing. Yes we had snow yesterday.

Sprinkle your pancakes with confectioners sugar or pour some real maple syrup on them.

You know you could even add blueberries to the batter or top your pancakes with them.

Low-Carb Cottage Cheese Pancakes
Kevin Lee Jacobs
Ingredients for about 20 4-inch diameter cakes
6 large eggs
1 1/2 cups cottage cheese (any fat content you like)
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup all-purpose flour (or, use 1/2 cup gluten-free pancake mix)
Optional: 2 teaspoons sugar
Optional: 1/2 teaspoon vanilla
Grease and preheat a skillet or griddle over a medium flame, or warm an electric skillet to 350°F.
Put all ingredients into the jar of a blender. Blend at high speed until perfectly smooth — about 15 seconds.
Ladle, by the quarter-cupful, the batter onto the hot surface. When air bubbles appear along the edge of the pancakes, flip them over, and brown the other side.
If you are not going to serve the pancakes right away, keep them warm on a baking sheet in a 200°F oven.
Serve with butter, pure maple syrup, honey, or whatever sweet substance makes your tail wag.

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