Next week is my brother’s birthday. If he had the day off from work he would be treated to his favorite breakfast of Lemon Pancakes. Unfortunately, he has to spend the night before his birthday at the firehouse where he works, and I highly doubt the guys there will be surprising him with a plate of Lemon Pancakes to celebrate.
If you are looking for a unique spin on a breakfast classic, then consider making the recipe below. In addition to the pancake directions, I’ve included a recipe for my brother’s favorite muffins. Perhaps his wife will bake a batch for him to take to work on his big day.
LEMON PANCAKES
Ingredients:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1/4 cup sugar
3/4 cup ricotta cheese
1 tablespoon grated lemon zest
2 teaspoons unsalted butter, melted
12 strawberries, hulled, sliced and tossed with 1 tablespoon sugar for garnish
Directions:
Position a rack in the middle of the oven and preheat to 250 degrees.
In a large bowl, whisk together the flour, baking soda and salt.
In another bowl, whisk together the buttermilk, egg yolks, sugar, ricotta, and lemon zest. Add the buttermilk mixture to the flour mixture and stir just until blended. There will be some small lumps.
In a separate bowl, using a mixer on medium speed or a whisk, then beat the whites until soft peaks form.
Using a rubber spatula, carefully fold the beaten whites into the ricotta mixture just until blended.
Place a large pan over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate.
Brush with about 1/2 teaspoon of the melted butter.
For each pancake, ladle about 1/4 cup batter onto the hot surface. Reduce the heat to medium-low and cook until small bubbles appear, the edges start to look dry and the bottoms are golden brown, about 4 minutes.
Carefully turn the pancakes and cook until lightly browned on the second sides, about 2 minutes.
Transfer to an ovenproof platter and place in the oven to keep warm, do not cover the pancakes or they will get soggy.
Repeat with remaining batter. Makes about 16 pancakes.
Garnish with strawberries before serving.
RAISIN BRAN MUFFINS
Ingredients:
1/2 box (15-ounce) raisin bran cereal
1/2 cup vegetable oil
1 cup sugar
2 eggs beaten
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
Directions:
Preheat oven to 400 degrees.
Mix cereal, sugar, flour, soda, and salt in a very large bowl.
Add eggs, oil, and buttermilk; mix well.
Bake in greased muffin tins for 15 to 20 minutes.
Makes about 12 muffins.
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