Thursday, September 30, 2010

Pancake Bar and Citrus Pancakes

The story behind these photos goes like this. Girl meets Boy.  Girl and Boy have first date over a pancake meal. Girl and Boy decide to get married and have a "Breakfast at Sunset" themed wedding that included a pancake bar.  Pancake Bar = fun brunch idea to steal borrow someday.  Just add different types of syrup, fresh fruit, fresh squeezed orange juice and mimosa's and viola you have yourself an instant breakfast brunch. Talk about a great way to start the day!

I want to go a step further and try a new recipe. Citrus Pancakes sound like yummy goodness plus they also seem easy to make.  If you try them before I do please let me know how they turn out. I hope they are delicious.
Citrus Pancakes
Makes 12, 4-inch pancakes

3 cups pancake batter of your choice
Zest of 2 lemons, 2 limes, or 1 orange (your choice depending on the type of pancakes you want)
2/3 fresh whole milk-ricotta cheese
Peanut oil (for the griddle)
Butter (for griddle and serving)
Warm Grade B Maple Syrup (for serving)*

* Who knew there were different grades of maple syrup? Grade B is a dark syrup. Apparently there is a rating system!

1. Stir the pancake batter and zest together in a bowl.
2. Ever so gently fold in the ricotta cheese.  Take care not to destroy its texture.
3. Prepare the griddle.
4. Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
5. Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
6. Cook until second side is golden, about 2 minutes, and serve on A-side up.
7. Enjoy your delicious goodness! (I added this one...)

Photos via Green Wedding Shoes; Recipe via Epicurious from the book Eat Me by Kenny Shopsin. Recipe renamed by Mrs. B.

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