Fluffy Ricotta Pancakes
With that pasta I made yesterday, everything was from our “pantry” meaning things we tend to have lying around the house in the cabinet or freezer. Everything except the ricotta. For some reason that night I felt the need to go out to the store solely for a tub of ricotta that we were only going to be using a few spoonfuls of. So now what? I love ricotta and didn’t want it to go to waste. Ive lost more ricotta in my fridge than I like to admit. There has been a recipe bouncing around the interwebs recently for ricotta pancakes with lemon curd. Even my sworn rival got in on some curd action. I first saw these pancakes from Bittman a while back and had always wanted to make them and I thought this would be the perfect time. I try to stay away from posting recipes that a bunch of blogs have just done, but I had the ricotta, and these just look so damn delicious, I couldn’t say no. I also have added a fun thing to do with that leftover curd!
Don’t be scared of making the lemon curd. Its pretty easy. Some people may be intimidated by the tempering egg yokes thing, but it is easy. Just keep it on lower heat and stir the entire time.
They say to do this until it “coats a wooden spoon” so use a wooden spoon if you dont know what you are doing. If you are a super expert like me, you can use a metal spoon cause you will magically know when it is done.
Me likey ricotta.
Use your hands to separate the egg.
A real man doesn’t need a mixer to whip some egg whites.
Adding the dry to the wet.
Then SLOWLY folding in the egg whites. I added one third of the whites at a time, then folded until mixed.
Thick fluffy airy awesomeness.
Mandi is the ruler of the flat grill.
This was the best pancake stack I ever had.
We had leftover ricotta so we made pancakes. Now we have leftover curd so we make Granita! In here on low heat is 3 cups of water, half cup of sugar, and zest of 3 lemons. Heat until sugar is dissolved. This is now lemon simple syrup.
Pour the simple syrup into a baking dish. Add the juice of those zested lemons. You should really strain this because when we ate it we got a mouthful of zest! I could just lie and say we strained it after this picture, but I am not that kinda guy.
Ok, has it cooled off a bit? Add a cup of vodka and the leftover lemon curd.
Throw this in the freezer for 2 hours. Then get it out and scrape the ice with a fork breaking up all of the larger ice chunks. Put it back in the freezer and repeat every hour until the consistency is awesome like in the next picture.
This tasted really really good! Had we strained it, it would have been perfect.
On low heat: 3 cups of water, half cup of sugar, and zest of 3 lemons. Heat until sugar is dissolved. Strain into a baking dish. Add the juice of the lemons you zested earlier. After it cools off a bit, add a cup of vodka and the leftover lemon curd. Throw this in the freezer for 2 hours. Then get it out and scrape the ice with a fork breaking up all of the larger ice chunks. Put it back in the freezer and repeat every hour until fully frozen and flakey.