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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Ricotta Pancakes

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My grandmother made pancakes she always added ricotta cheese to the batter.  She didn’t necessarily always make them from scratch. She’d take help from the store when she could. Why measure all the ingredients you’ll need when there are great box mixes available for pancakes and all that work is done for you.

Don’t get me wrong, if you have the time to make the batter yourself that’s awesome. I take a little help from the grocery store whenever I can. Truth is adding a few extra ingredients to the box mix makes a huge difference. I’ll show you my tricks in making the fluffiest and tastiest pancakes ever with my Lemon Ricotta Pancakes.

Yields: 4 silver dollar pancakes (approx. 6-inches in diameter)
Prep Time: 5 minutes
Cook Time: approx. 5-6 minutes per cake or until both sides are lightly golden brown
Total Time: 25 minutes
Equipment: 12-inch non-stick sautèpan, indoor griddle pan, rubber spatula, large mixing bowl, whisk

Ingredients:
1 cup of pancake mix (box mix that only requires water)
3/4  cup of water
1/4 cup whole milk ricotta cheese, room temperature
zest of 1 lemon
1 tablespoon of pure vanilla extract
1 stick of unsalted butter

Directions:
Preheat oven to 200-degrees F.
The box mix calls for 1 cup of dry mix to 3/4 cup of water.

Starting with the wet ingredients, add the zest of one lemon, water, pure vanilla extract, and room temperature ricotta. Mix together really well until there are no lumps, and the water has a milky appearance.

Next, slowly add the dry ingredients to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.

Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of unsalted butter.

Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.

Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5-6 minutes, times may vary slightly.

NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.

Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.

Note: While making the remainder of the pancakes, place the pancakes on a baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.

 

 

 

 

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Sweet Potato Drop Biscuits

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These Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious on breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic sweet pureed baby food. Yep! It contains no additives and all the work is done for you.

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In a bowl, I have the “baby” sweet potato puree, Greek yogurt, and brown sugar. I like to transfer the wet ingredients into a measuring cup, it just makes it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, the batter should have a sticky consistency.  I doubled the recipe because I know from experience that one batch will not be enough.

I’m choosing to use a scoop instead of two spoons to drop the biscuits onto the baking sheets. It’s just easier for me. I’m using the large scoop, (1/4 cup capacity), for my biscuits today. Using this size scoop, after coming out of the oven, they’ll produce approx. 22 standard size biscuits.

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Once the biscuits come out of the oven and are still nice and hot, I brush some unsalted melted butter over each one. Let them cool for a couple of minutes and serve.

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Yields: 22 standard size biscuits
Prep Time: 15-20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18-20 minutes (watch carefully after the 15-minute mark)
Total Time: 40 minutes
Equipment: Food processor, 3 baking sheet pans, 1/4 cup capacity ice cream scoop, parchment paper

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1-1/2 teaspoon of ground cinnamon
2 sticks of unsalted cubed cold butter
8-ounce of organic “baby” sweet potato purèe (comes in jars)
8-ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator to keep cold.

For the wet ingredients, in a large mixing bowl, add the sweet potato puree, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Tip: Keep a close eye on the biscuits after 15 minutes. Once the Sweet Potato Drop Biscuits come out of the oven, lightly brush the tops of each one with melted butter.

Note: If needed, they can be reheated for 5 minutes at 400-degrees F. and be just perfect.

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Old Fashion Coffee Cake

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My Old Fashion Coffee Cake is a dessert that’s easy enough to make any time. This dessert is perfect when you’re entertaining and need something sweet to serve with coffee.

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Ricotta

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Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Yields: 8 servings
Equipment: Stand Mixer, pastry cutter, 8 x 8 glass baking dish

Ingredients:
5 tablespoons of unsalted butter, plus more for greasing pan
2 cup of all- purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of Kosher salt
3/4 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
3/4 cup of whole milk, room temperature
1/4 cup of Ricotta cheese, room temperature
1/4 cup of sour cream, room temperature

Topping:
1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of unsalted butter
1/2 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
Powdered sugar for garnishing the top

Directions:
Preheat oven to 350-degrees F.

For The Cake:
Butter an 8 x 8-inch glass baking dish with butter. Add the flour, baking powder cinnamon, and Kosher salt into a large mixing bowl, whisk to combine.

In a large mixing bowl, start with the dry ingredients. Add all-purpose flour, baking powder, baking soda, ground cinnamon, and Kosher salt. Whisk all the ingredients together until combined.

In a Stand Mixer (or a hand-held electric mixer), on low speed fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Add the egg until just combined. Next, the sour cream, Ricotta, and vanilla extract.

Add the dry ingredients and milk alternately and mix until just incorporated. Do Not over mix. Pour the batter into the buttered 8 x 8 glass  baking dish

For The Topping:
Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and “cut”  the ingredients together with a pastry cutter. Sprinkle evenly, all over the top, completely covering the batter

Bake until the cake is golden brown, or until a cake tester comes out clean, 40-45 minutes. Let cook for about 15 minutes before dusting the top with powdered sugar.

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