These velvety hotcakes could work well as side to a savory supper, as well as a sweet brunch entrée.Ricotta Hotcakes
3/4 cup flour1/2 teaspoon nutmeg
1 cup ricotta cheese
1 Tablespoon sugar
1 teaspoon baking powder
2 eggs
2/3 cup milk
juice and grated peel of one meyer lemon
splash of Tuaca
Combine dry ingredients and set aside. Beat eggs in a batter bowl, add remaining wet ingredients, then mix with the dry ingredients. Pour approximately 1/4 cup batter onto a hot, oiled grill and cook until golden brown, flipping once. Arrange on a warm platter; dust with powered sugar. Serve with strawberry coulis. Serves about 6.
Strawberry Coulis
1 cup fresh strawberries
1 to 2 Tablespoons agave nectar or sugar
a few drops fresh meyer lemon juice
Place in blender or food processor and purée. Sweeten to taste. Strain through a fine sieve and discard seeds. Keeps up to a week in the fridge.
1 cup fresh strawberries
1 to 2 Tablespoons agave nectar or sugar
a few drops fresh meyer lemon juice
Place in blender or food processor and purée. Sweeten to taste. Strain through a fine sieve and discard seeds. Keeps up to a week in the fridge.
Oh my god.
ReplyDeleteI'm a meager housewife who thought she had a decent palate until your sophistication stabbed me in the ass. What the hell is "Tuaca"? I've got a cup of ricotta in the fridge just beggin for some hot oil and a powdering of sugar...
ReplyDelete