Monday, June 4, 2012
Light and Fluffy Lemon Pancakes (or hotcakes?)
No matter how hard I try to find an answer to explain the difference between hotcakes and pancakes... I can't.
I find explanations of hotcakes on one site and then on another that same description fits a pancake. They flip-flop depending on..... where a person grew up, what their parents called them, what type of restaurant they are served at.
The best answer I found said that the difference between the two was:
the name, duh!!
Having said that, I am sure to get a couple of comments telling me what the difference between hotcakes and pancakes is. It's okay because I really would like to know.
Growing up we called them hotcakes....maybe because they were slightly fried in a bit of oil like these are. It makes the edges just a little crispy, and I really like them that way.
These Lemon Pancakes--while I don't like how they look--they are not evenly colored nor do they have a nice light tan color as most normal pancakes do--tasted REALLY GOOD! (these look a little like griddle cakes, which opens up a whole other can of worms) (or some dark english muffins ?)
I had lemon ricotta pancakes at the Peppermill Casino in Reno once and they tasted heavenly... more like a dessert than a breakfast food, so when I saw this recipe in the Extraordinary Meals cookbook, I had high hopes.
My hopes were---not in vain. These tasted extra lemony. You didn't need any syrup whatsoever. I just picked mine up and ate it, no butter, no syrup, no yogurt. They were very moist and so lemony. I said that before, didn't I? Well, they were. Lemony like a flat lemon cake. And so moist you didn't need syrup or extra fruit.
The Handyman was not as impressed as I was. He ate them but he didn't love them. He's kind of a 'regular' pancake man. No flavorings for him...and definitely no ricotta cheese.
But if you like lemon flavor, I think you should give them a try. They're worth it.
The batter was really really thick, it didn't spread like regular pancake batter, it plopped and I kind of had to spread it with the spoon. That reminds me that sometimes the argument between hotcake and pancake had to do with how thin the batter was.
Light and Fluffy Lemon Pancakes
Source: Reader's Digest Extraordinary Meals
4 large eggs, separated
4 T. sugar
1 cup park-skim ricotta cheese
3 T butter-melted
1 T fresh lemon juice
2 t grated lemon peel
1/2 cup all-purpose flour
2 to 3 t canola oil
1 cup vanilla fat-free yogurt
1. Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T of the sugar until the egg whites hold stiff peaks, being sure not to over beat them.
2. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated.
3. Preheat the oven to 200F
4. Lightly oil a large nonstick skillet or griddle with 1 t of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil.
5. Serve the pancakes topped with 1/4 cup of yogurt; bananas and pecans are optional.
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