GCH: What’s on Your Plate? – Ricotta Cheese Pancakes w/ Lemon Sauce

Good Morning!  

It’s time for Breakfast! 

Remember last week, when I told you about the awesome B&B we visited, and the amazing Lemon Sauce that was served on our Ricotta Cheese Pancakes??  Well, today I am going to share two recipes with you, including that amazing Lemon Sauce!!

Before I share the recipes though, I want to provide you with a grocery list of the items you will need for these two recipes.  Check your pantry and refrigerator of course, before going shopping, to see what you already have on hand!!

GROCERY LIST:

Ricotta Cheese

Gluten-Free Bisquik

Baking Power

Sugar

Salt

Milk

Eggs

Vanilla

Butter

1 lemon

Lemon Juice

 

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Ricotta Pancakes

1 cup ricotta cheese
3/4 cup Gluten-Free Bisquik
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.

Whisk together Bisquik, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff.  Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

When serving, top each pancake layer with Lemon Sauce, and then sprinkle the top pancake with powdered sugar and top with fresh strawberries!! Ohhhh, so yummy!!!!

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Nancy’s Secret Lemon Sauce

(Compliments of Nancy Bowman, Innkeeper of Bowman’s Oak Hill Bed & Breakfast, Wisconsin Dells, Wisconsin)

Ingredients:

1 egg, beaten

1 cup sugar

1/4 cup water

1/2 cup butter

zest of 1 lemon

juice of 1 lemon, or 1/4 cup bottled lemon juice

dash of salt

 

Directions:

In medium saucepan over medium-high heat, combine all ingredients, stirring occasionally.  Bring just to a boil before pouring into a small pitcher.  Serve with warm pancakes.

This is so delicious!!  Thank You Nancy for sharing this amazing recipe!!

Bon appetit,

Christi