Saturday, November 5, 2011

lemon ricotta pancakes with blueberry syrup




I never really liked pancakes, until I tried Lemon Ricotta Pancakes at Shutters On The Beach Hotel in Santa Monica, a few years ago. Shutters On The Beach is a lovely luxurious hotel located on the boardwalk of Santa Monica Beach.

Coast (Shutters on the Beach Hotel) on Urbanspoon

Photo of Shutter's in Santa Monica

I fell in love with those pancakes and purchased Shutter’s The Summertime Anytime Cookbook. I have adapted the recipe by adding more ricotta, lemon, vanilla and blueberry syrup for my own tastebud pleasure.


These pancakes are dense with ricotta, but light and fluffy at the same time. The hint of lemon really comes through and makes a great combination with the blueberry syrup. To be honest, these pancakes are so full of flavor that they don’t even require syrup; just a sprinkle of powdered sugar would do.



Photo of Coast, the restuarant in Shutter's


Coast is the restuarant located in Shutter's that serves lemon ricotta pancakes. Santa Monica is just minutes away from Malibu.

lemon ricotta pancakes with blueberry syrup

Makes 6 large pancakes

Start with making the syrup first. The syrup can continue to cook while you are making the pancakes.

Syrup
Ingredients:

1 ½ cup fresh blueberries

1 ½ cup sugar

½ teaspoon grated zest, from 1 lemon

1 teaspoon vanilla extract

2 tablespoon white karo corn syrup (optional, I use to thicken the syrup)


Directions:

Wash blueberries
In a medium sauce pan, combine blueberries and sugar
With a potato masher, mash blueberries
Bring blueberries mixture to a boil
Cover, lower heat to simmer and cook for 30 minute
Remove from heat, add vanilla and karo syrup, carefully strain syrup and serve

Pancakes

Ingredients:

4 eggs, separate yolks and whites

½ cup sugar

1 teaspoon grated zest, from about 2 lemons

½ teaspoon vanilla extract

½ cup all purpose flour

¼ teaspoon kosher salt

1 cup whole milk ricotta cheese

4 tablespoon unsalted butter, melted

Directions:

In a medium size bowl, whisk together egg yolks, sugar, lemon zest and vanilla, mix until a smooth pale yellow
Whisk in flour and salt and mix
Now whisk in the ricotta cheese
In a separate bowl using an electric mixer, beat egg whites on medium speed until stiff peaks form
With a rubber spatula, carefully fold egg whites into the ricotta mixture
Heat a frying pan or griddle over medium heat
Lightly oil using a brush
Pour 1/2 cup of batter into pan and spread to form a circle
Cook until bubbles form on the top of pancake, then flip and continue to cook until pancakes are golden and dry in the middle, about 2 minutes

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