Monday, July 8, 2013

Breakfast for Dinner

Have you ever been to the Cheesecake Factory for Sunday brunch and had their Lemon Ricotta Pancakes? If you have a craving for those on a regular basis, this recipe is a great substitute. It is as good as Cheesecake Factory. I served with a little butter and fresh blueberries, but if you prefer, you can prepare a strawberry syrup and top with fresh strawberries. Add whipped cream if you so dare.

Lemon Ricotta Pancakes


For the pancakes:
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 beaten eggs
1 cup ricotta cheese
1/2 cup milk plus 2-3 tablespoons (check consistency and add more milk if needed)
3 tablespoon sugar
zest from 1 lemon
1 teaspoon lemon juice

Serve with butter and fresh blueberries or with the strawberry syrup below.

For the syrup:
4 cups fresh strawberries, diced
2 cups sugar
1/4 teaspoon lemon juice
For serving:
fresh sliced strawberries

For the pancakes:
In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.
Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.
For the syrup:
Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.
Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.

*The syrup recipe makes more than needed. The recipe can be easily halved, or refrigerate the remaining syrup and use to pour over ice cream.
Pancake recipe adapted from: Better Homes and Gardens New Baking Book

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