Pancakes, just about everyone loves them. But after you eat two or three, well, it feels like you just swallowed a five pound hunk of dough. Y'all know what I mean. God, I hate that nauseating feeling. It makes me want to run outside and throw up in the neighbors shrubs. Call me crazy, but I consider that a win-win situation. I get to enjoy the taste of the pancakes, plus I get to piss the neighbors off. Nothing brings a smile to my face faster than the old folks next door complaining about puke all-over their roses.I guess the good times are over because this recipe creates the lightest most delicious pancakes ever. Pap and I each had four and our grandson woofed down eight this morning without blinking an eye. I highly recommend that you give this recipe a try. Unless, of course, you also enjoy barfing.
Desserts from America's Top Chefs
Ingredients:
1 pint ripe strawberries, washed, hulled, and sliced ¼-inch thick (I used fresh blackberries)
¼ cup honey
1 cup milk
4 large eggs, separated
2/3 cup unbleached all-purpose flour
1 ½ teaspoons baking powder
2 pinches of salt
Grated zest of 2 lemons
2 cups ricotta cheese
Whipped Cream
Powdered Sugar
Directions:
Place the strawberries in a medium-size bowl and drizzle them with the honey. Toss gently and let them stand, tossing them once or twice.
In a large bowl, beat the milk, egg yolks, flour, baking powder, salt, and lemon zest together until well blended. Add the ricotta and blend gently, leaving some of the curds whole.
In a medium-size bowl, beat the egg whites with an electric mixer on high speed until they hold stiff peaks when the beaters are lifted. Add about one-fourth of the egg whites to the ricotta mixture and, with a rubber spatula, gently fold them in, scraping the ricotta mixture from the bottom of the bowl over the whites. Add the remaining egg whites in the same way.
Grease the griddle and heat it over medium-high heat until a drop of water dances quickly across the surface. Pour the batter by ¼ cupfuls onto the griddle and cook until the undersides are a lace golden brown, about 2 minutes. Flip the pancakes and cook until the seconds are light brown, about 1 minutes. Stack the pancakes on a plate and keep them warm, covered with a kitchen towel, while cooking the remaining batter.
Serve the pancakes warm, topping each serving with some of the strawberries and their juices, a dollop of whipped cream and a sprinkling of powdered sugar.
Makes 6 servings.
1 pint ripe strawberries, washed, hulled, and sliced ¼-inch thick (I used fresh blackberries)
¼ cup honey
1 cup milk
4 large eggs, separated
2/3 cup unbleached all-purpose flour
1 ½ teaspoons baking powder
2 pinches of salt
Grated zest of 2 lemons
2 cups ricotta cheese
Whipped Cream
Powdered Sugar
Directions:
Place the strawberries in a medium-size bowl and drizzle them with the honey. Toss gently and let them stand, tossing them once or twice.
In a large bowl, beat the milk, egg yolks, flour, baking powder, salt, and lemon zest together until well blended. Add the ricotta and blend gently, leaving some of the curds whole.
In a medium-size bowl, beat the egg whites with an electric mixer on high speed until they hold stiff peaks when the beaters are lifted. Add about one-fourth of the egg whites to the ricotta mixture and, with a rubber spatula, gently fold them in, scraping the ricotta mixture from the bottom of the bowl over the whites. Add the remaining egg whites in the same way.
Grease the griddle and heat it over medium-high heat until a drop of water dances quickly across the surface. Pour the batter by ¼ cupfuls onto the griddle and cook until the undersides are a lace golden brown, about 2 minutes. Flip the pancakes and cook until the seconds are light brown, about 1 minutes. Stack the pancakes on a plate and keep them warm, covered with a kitchen towel, while cooking the remaining batter.
Serve the pancakes warm, topping each serving with some of the strawberries and their juices, a dollop of whipped cream and a sprinkling of powdered sugar.
Makes 6 servings.
1 comments:
What kinda waistlines do we have in Moogieland? cuz mine expands just reading your posts
totally unfair
I just "look" at your food and my fat cells ready themselves in eager anticipation
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