Posts Tagged ‘breakfast recipes’

Guest Favorite: Lemon Ricotta Pancakes

February 28th, 2016 by Judy Horn

Lemon Ricotta Pancakes

These light pancakes are a guest favorite at the Troy-Bumpas Inn B&B.

One of our guest favorite breakfasts is our Lemon Ricotta Pancakes. We’re happy to share the recipe for these light, fluffy pancakes.  Always use fresh lemon juice and fresh lemon zest in this recipe.

Troy-Bumpas Inn B&B Lemon Ricotta Pancakes

2/3 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

8 ounces ricotta cheese (whole milk or part-skim work well)

2 large eggs, separated, plus 2 additional large egg whites

1/3 cup milk

1 teaspoon freshly grated lemon zest

4 teaspoons freshly squeezed lemon juice

½ teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

¼ cup granulated sugar

1 to 2 teaspoons vegetable oil for griddle

In a medium-sized mixing bowl, combine the flour, baking soda and salt. Make a well in the center of the dry ingredients. Add the ricotta, egg yolks, milk, lemon zest, lemon juice and vanilla extract. Mix just until the dry ingredients are moistened and are just combined. Gently stir in the melted butter.  Set aside.

In a stand mixer fitted with a whisk, beat the four egg whites on medium speed for 1 minute until foamy. Increase the speed to medium high and beat for another minute. Gradually add the granulated sugar and beat for 1 to 2 minutes longer until soft peaks form. Using a rubber spatula, gently fold the whipped egg whites into the batter just until blended.

Spread a small amount of oil on an electric griddle and heat to 325 degrees F.  Use ¼ cup of batter for each pancake. Spread the batter into a 4-inch circle leaving about 2 inches of space between pancakes. Cook for approximately 3 minutes on each side until light golden brown.  Serve immediately. These are delicious served with honey, fresh fruit, or traditional maple syrup.

Pumpkin Pancakes with Honeyed-Cranberry Sauce

January 11th, 2012 by Judy Horn

Pancake on the griddleToday a guest who had stayed at the Troy-Bumpas Inn this past fall sent me an email requesting the recipe for pumpkin pancakes that I served while she was staying with us. These pancakes are especially delicious in the fall and winter, when both pumpkin and cranberries are popular and plentiful. The cranberry syrup is a great accompaniment and very attractive. You’ll find the recipe for the pancakes and cranberry syrup below.

This recipe calls for egg whites beaten to stiff peaks. Did you know that whole eggs separate most easily when cold, but the whites beat most easily when the egg whites are at room temperature? If you’ve never folded beaten egg whites into batter, check out this video for an excellent demonstration.

All pancakes taste best when served immediately and I only serve freshly made pancakes to guests. That said, I have found that these pancakes are remarkably good when stored and reheated. Cool any leftover pancakes completely on a wire cooling rack. When cool, stack the pancakes, using a piece of wax paper to separate each pancake. Place in an airtight, zipper sealed plastic bag. Refrigerate. To reheat, heat the oven to 250 degrees F. Remove the wax paper separators. Place pancakes in a single layer on ungreased cookie sheet and heat for approximately 10 minutes or until desired temperature.

Pumpkin Pancakes
2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup canned pumpkin puree (not pumpkin pie filling)
4 eggs, separated
¼ cup canola or vegetable oil
1 teaspoon pure vanilla extract
1-1/2 cups skim milk

In large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon. Set aside.

In a medium bowl, combine pumpkin, egg yolks, oil, vanilla extract and milk. Stir until smooth; set aside.

In a medium bowl with straight sides, beat egg whites until stiff.

Add the pumpkin mixture to the flour mixture.  Mix just until moistened and ingredients are combined. Gently fold in beaten egg whites, mixing just until all ingredients are blended.

Spoon batter onto hot, oiled griddle using a ladle. Cook until golden brown on first side. (Batter is thick so bubbles may not rise to the surface.) Flip and cook pancake on second side. Serve immediately on a warm plate with Honeyed Cranberry Syrup. 

Honeyed Cranberry Syrup
1-1/2 cups honey
½ cup cranberry, orange, or grape juice (I like to use orange juice.)
2 cups fresh or frozen cranberries, divided (do not bother to thaw if using frozen cranberries)

In medium saucepan, combine honey and juice. Bring to a boil over medium heat. Stir in 1-1/2 cups of the cranberries and cook until cranberries pop, about 5 minutes. Remove from heat. Stir in remaining ½ cup cranberries and let sit 5 minutes before serving. This sauce reheats nicely. Makes 2 cups.