| previous | next |
Title: Lemon Pancakes with Strawberry Butter
Categories: Breakfast
Yield: 4 Servings
| STRAWBERRY BUTTER | ||
| 1/2 | c | Butter; softened |
| 1/4 | c | Strawberry preserves |
| PANCAKES | ||
| 1/2 | c | Ricotta cheese |
| 1/4 | c | Small curd cottage cheese |
| 1/4 | c | Butter; melted |
| 1/4 | c | Unsifted cake flour PLUS |
| 1 | tb | Unsifted cake flour |
| 3 | Eggs; separated | |
| 2 | tb | Granulated sugar |
| 1 | tb | Grated lemon peel |
| 1 | pn | Salt |
| 1/4 | ts | Cream of tartar |
TO PREPARE STRAWBERRY BUTTER: Mix butter and strawberry preserves until well combined. Set aside.
TO PREPARE PANCAKES: Place ricotta and cottage cheeses, butter, cake flour, egg yolks, sugar, peel and salt in food processor or blender. Process until batter is smooth. Set aside.
In a clean bowl using clean beaters, beat egg whites until foamy. Add cream of tartar, beat until stiff peaks form. Fold whites into batter.
Heat a griddle until hot. Lightly butter griddle, pour batter into 3-inch rounds. Cook until golden brown. Turn over. Cook about 1 minute longer. Serve with strawberry butter.
Makes 4 to 6 servings
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 10-09-96 (15:05) The Computer Workshop (40) Cooking
| previous | next |