Lemon-Oat-Ricotta Pancakes

These are the most amazing pancakes. Fluffy yet substantial, they are packed with flavour, have a great texture and – wait for it – they’re even gluten-free! While they are delicious with maple syrup, they really shine with a drizzle of gently-heated lemon curd and a splash of raspberry syrup, both of which can be made a day or three ahead of time. Add a few fresh berries on top and you’ll be dishing up plates that are as pretty as they are delicious.

Lemon-Oat-Ricotta Pancakes medium res

 

Ingredients

Raspberry Syrup

  • 1 cup (250 mL) frozen or fresh raspberries
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) water
  • 1/2 teaspoon (2.5 mL) lemon juice

Lemon Curd

  • 5 large eggs
  • Pinch salt
  • ¾ cup sugar
  • Grated zest of one lemon
  • ½ cup freshly squeezed lemon juice (1 – 2 large lemons)
  • ½ cup (100g) butter

Pancakes:

  • 1 cup firm ricotta (drain off excess liquid if necessary)
  • 4 eggs, separated
  • 1 tablespoon finely-grated lemon zest
  • 5 tablespoons (75 mL) butter, melted
  • 1/2 tsp vanilla
  • 1/3 cup oat flour (grind quick cooking oats to fine consistency in food processor)
  • 1/4 cup white sugar
  • canola oil (for cooking the pancakes)

Method

Raspberry Syrup:

  • In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently.
  • Reduce heat to medium and simmer 5 minutes or until raspberries are completely broken down. Strain through a fine meshed sieve, pressing on berries to extract juice.
  • Discard seeds and pour syrup into a jar with a tight lid; refrigerate syrup to cool completely.
  • The syrup can be stored in the fridge for up to one week and frozen for months.

Lemon Curd:

  • Separate the eggs. You will only need the yolks for this recipe; reserve the whites, covered, in the refrigerator for up to three days. These can be used for pavlova, meringues or many other recipes.
  • Put about 2 inches (5 cm) of water in the bottom of a double boiler or medium saucepan. In the top of the double boiler (or a heat proof bowl resting on top of the saucepan), place the egg yolks, salt, sugar, lemon zest and juice. Whisk well to combine.
  • Bring the water in the pot to a gentle boil then reduce heat to medium, whisking the egg mixture continuously so the eggs will not thicken too quickly.
  • After about 8 – 10 minutes over the hot water, the mixture should be smooth and slightly thickened. Remove the top of the double boiler (or the bowl) from the pan.
  • Cut the butter into small pieces and add them one at a time to the egg mixture, whisking to melt and incorporate them.
  • Pass the custard mixture through a fine-meshed sieve to strain out the bits of lemon zest and any lumps that may have formed.
  • Cover tightly and refrigerate for several hours until cold.
  • Lemon curd can be kept in the fridge for 4 days or frozen for two months (be sure to thaw it gently). This recipe makes about 2 cups of curd.

Pancakes:

  • In a large bowl, stir gently until blended the ricotta, egg yolks, lemon zest, butter and vanilla.
  • In a separate small bowl, combine the flour and sugar.
  • Put the egg whites in a medium bowl and beat them with an electric mixer until stiff peaks form.
  • Add the dry ingredients to the ricotta mixture and stir gently until just blended.
  • Gently fold the beaten egg whites into the flour and ricotta mixture until the batter is smooth, being careful not too overmix.
  • Heat a thin film of canola oil in a large frying pan over medium heat and pour ¼ cup (60 mL0 portions of batter into the skillet.
  • Cook for about three minutes per side (don’t press down on them as they cook).

Serve topped with melted lemon curd and raspberry sauce, or maple syrup.

Makes 10 – 12 medium sized pancakes.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Lemon-Oat-Ricotta Pancakes

  1. Pingback: Paula Roy’s Favourite Foods – Episode 1 recipes | Constantly Cooking

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