July 15, 2018 · 4:56 pm
Our local farmers market is moving into high season. The market is just a couple of paths in a high school parking lot lined with a couple of dozen or so stalls. It is modest compared with the vibrant green market in New York City’s Union Square or the wondrous carnival at the Ferry Building in San Francisco; it pales next to the huge market in nearby Torrance. But visiting the various stalls and merchants has become a Sunday ritual for our family. By this time of season, green peas are gone, and asparagus is just hanging on as the weather gets warmer. Sweet cherries have given their last gasp. Plump ears of corn are on limited display. Tomatoes have made a tentative appearance; it’s still too early for the big, juicy specimens of late summer. Right now, the stars of the market are berries of all sorts and stone fruit of every variety.
This last week, the family met at the market in search of ingredients for our Sunday meal – all, that is, except the recent high school graduate who has taken to sleeping late and enjoying the days of summer before she heads off to college. The plan was for her mother to find some fruit for a fruit sauce so that on our return the graduate would arise and prepare pancakes for all of the exhausted shoppers. That plan served a secondary purpose: a crash course in basic cooking skills before the fledging leaves the nest. Everything worked as planned, and we enjoyed a delicious late breakfast. In fact, I liked them so much that I made my own batch a few days later and topped the pancakes with maple syrup that Peter and René had brought to us a gift from their recent trip to Montreal.
Lemon ricotta pancakes with blueberry sauce
Whipped egg whites
Lemon ricotta pancakes
Lemon ricotta pancakes with Canadian maple syrup
Lemon Ricotta Pancakes
- 1½ cups flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, separated
- 1 cup ricotta cheese
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- juice of 1 lemon, strained + zest from the lemon
- In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Separate the eggs and set aside the whites.
- In a larger bowl, beat together the egg yolks, ricotta, buttermilk, butter, lemon juice, and zest.
- Stir the dry ingredients into the liquids, making sure they are well combined but taking care not to over-beat
- Whip the reserved egg whites to form stiff peaks. Then by thirds, gently fold them into the batter mixture.
- Let the batter rest for about 15 minutes while you heat a griddle over medium heat.
- Pour ½ cup of batter onto the griddle for individual pancakes. Do not crowd, and work in batches. Turn the pancakes when bubbles have formed on the surface and the edges are golden brown. When both sides are browned to your liking, serve immediately or transfer to a warm oven until all the pancakes have been prepared.
- ½ cup water
- ½ cup sugar
- 1½ teaspoons lemon juice
- 1½ teaspoons cornstarch
- 2 cups fresh blueberries (strawberries would also work)
- Or, you can make it 2 cups of your favorite fruit
- In a small sauce pan combine the water, sugar, lemon juice and cornstarch, stirring to make sure the sugar is dissolved and the corn starch is completely dispersed. Place the pan over medium-low heat and, stirring frequently, bring the mixture to a gentle boil. Reduce the heat to simmer. Add the fruit and cook until the mixture has thickened and the fruit has begun to release its juices, about 5 to 10 minutes.
- Remove from the heat and serve over the ricotta pancakes.
September 16, 2017 · 2:07 pm
Things just came together. Our range and oven have been out of service for over two weeks while we await a back-ordered replacement computer board. We have been relying on ancillary kitchen appliances: the microwave, an induction plate that I bought, a George Forman grill, etc. We had not yet used our waffle iron, so it was time. Peter and René had brought us a bottle of Canadian maple syrup from a recent visit to Montreal. Finally, the cupboard was nearly bare as I had been putting off going to the grocery store. A waffle supper with fried eggs done on the induction plate, bacon cooked in the microwave, and waffles in the iron seemed obvious.
This is an old family recipe. Carol made these many years ago for a family gathering in Santa Fe. The waffles were so good that I asked her to contribute the recipe to the family cook book. She called them the best ever, so I titled the recipe, “Carol’s Best-Ever Raised Waffles”.
Actually, the recipe is not original. It came from Marion Cunningham’s masterful revision of The Fanny Farmer Cookbook. Since then the recipe has been reprinted countless times, often verbatim, and including the internet sites, Epicurious and Food52. Most of the internet reviews are glowing, with some notable exceptions. One writer said that the waffles were so limp and tasteless that she threw the remaining batter down the disposal. While it is true that the waffles will not be as crisp as what you might be used to, my hunch is that she used bad yeast or forgot to add the eggs in the morning or something. Other writers substituted oil for melted butter, vanilla-flavored almond milk for milk. or gluten-free flour for all-purpose flour. Some complained that the batter was too thin and added ¾ cup of flour. You could do any or all of those things, but then you would have a different recipe and a different waffle.
If you follow the recipe as written, you will wind up with a waffle that has the yeasty aroma of a French boulangerie, the taste of a fresh sweet roll straight from the oven, and a lightness that absorbs the unctuous flavors of added melted butter and maple syrup. My latest effort resulted in waffles just as I remembered them from Carol’s introduction years ago. Keep in mind that if you plan on breakfast waffles, you need to start the night before; if you plan on a waffle supper, start in the morning.
- ½ cup warm water
- 1 package dry yeast
- 2 cups warm milk
- ½ cup (1 stick) melted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 2 eggs
- ¼ teaspoon baking soda
- Pour the warm water into a large bowl. Sprinkle the yeast over the water and let stand for 5 minutes to dissolve.
- Add the milk, butter, salt, sugar, and flour. Beat with a hand-held electric mixer until smooth and blended.
- Cover the bowl with plastic wrap and let stand at room temperature over night or all day. The batter should rise to about double its volume.
- Just before cooking the waffles, beat in the eggs and baking soda, stirring until well mixed. The batter will be very thin.
- Pour ½ to ¾ cups of batter into each mold of a very hot waffle iron. Bake the waffles until they are golden and crisp. Serve immediately or cool on a baking rack to prevent then from getting soggy.
Filed under Food, Photography, Recipes
Tagged as Carol, Fanny Farmer, maple syrup, Marion Cunningham, Montreal, Peter, raised waffles, Rene, Santa Fe