Friday, March 18, 2011
Meyer Lemon Ricotta Pancakes with Meyer Lemon Curd
Because I decided this week that I was going to stop baking for a little while in order to try to get my sugar addiction in check.
I decided to make pancakes instead.
The real problem was that the week after Shannon mailed me some Meyer lemons (because she is SO sweet and also because she was tired of reading my comments that absolutely littered the internet, saying that I felt deprived for not being able to find them anywhere. Man I am way too whiny. Next time, someone should tell me to shut up. That's what friends are for.) I found them at Trader Joe's.
So then I impulse bought a bag. It was the right thing to do. You know, after all the whining and moaning that I had done.
So then I had this bag sitting on my counter and if you know me, you know how much I hate not having a plan for food. And here I was. With a bag of Meyer lemons. And no plan.
I was a mental disaster.
While I was supposed to be in bed, under five layers of blankets, watching lectures. I was really pondering the state of my Meyer lemons.
Savory? Sweet? Breakfast? Lunch? Dinner? Mid-day snack? Second mid-day snack?
The possibilities were endless. Not good for the indecisive among us. Not. Good.
And then to complicate matters even more. I put the kibosh on baking.
Which actually sounds like it should make things easier since it would rid me of over half of the Meyer lemon possibilities out there.
True. Until you realize that maybe what I was really craving was a Meyer lemon poppy seed pound cake.
But then I made Meyer lemon curd instead. Meyer lemon curd, mind you, that has only 2 tbsp of butter in it.
And I pinky swear promise that it tastes just as good as, if not better than it's stick-of-butter-full counterpart. Especially when you dunk Meyer lemon ricotta pancakes in it.
Trust me. I know these things.
**If you can't find Meyer lemons, feel free to substitute in regular lemons!
Meyer Lemon Curd
Makes about 2 cups, adapted from Desserts For Breakfast
1 cup sugar
4 tbsp corn starch
2 tbsp flour
1/4 tsp salt
1/2 cup cold water
1/2 cup fresh-squeezed meyer lemon juice
3 egg yolks
2 tbsp butter, softened
1 1/3 cups boiling water
1. In a saucepan, combine the sugar, cornstarch, flour and salt. Gradually blend in the cold water and lemon juice.
2. Add the egg yolks and butter, blending until smooth.
3. Gradually add in the boiling water, stirring constantly.
4. Place the saucepan over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
5. Remove the curd from heat. Cool completely.
Meyer Lemon Ricotta Pancakes
Makes 15-18 silver dollars, adapted from Desserts For Breakfast
4 egg whites
4 egg yolks
12 oz ricotta
1 1/2 tbsp sugar
1 1/2 tbsp freshly grated lemon zest
6 oz AP flour
1. In a mixer, on medium high speed, whip the egg whites until stiff peaks form.
2. Whisk together the egg yolks, ricotta, sugar, and lemon zest in a separate bowl. Mix in the flour and stir to combine.
3. Once egg whites reach stiff peaks, whisk about a fourth of the egg whites into the yolk/ricotta mixture. Fold in the remaining egg whites.
4. Heat a skillet over medium heat, spray with cooking spray, and cook pancakes. Serve topped with lemon curd and blueberries.
I am submitting this to Weekend Herb Blogging, which is being hosted this week by Chris of Mele Cotte.