Monday, March 12, 2007

Lemon Ricotta Pancakes with Plum-Raspberry Compote (p2)

These delicate pancakes contain only a small amount of flour. Instead of baking powder, eggs make them airy.
Lemon Ricotta Pancakes
(p1 w/ flax or p2 w/ ww flour)
Recipe from the SB forum and Adapted by Nau-Dee)
3 eggs, separated
3/4 c ricotta cheese (reduced fat)
1/4 c flour Whole wheat (I used 4 T Flax meal instead, for more fiber)

1/4 t salt
3 pkt splenda
1/4 t lemon extract
1 t lemon zest, finely chopped
Oil for cooking pancakes

Beat egg yolks until thick and pale. Add in ricotta, flour, salt and lemon zest, stirring just to combine. Put egg whites in a bowl and beat until stiff but not dry. Gently fold egg whites into batter until just combined.

Lightly oil a griddle over medium heat. Portion batter with a 2-ounce ladle onto hot griddle, leaving space between pancakes (I had to spread the batter out a bit or they were too thick) Cook until bubbles cover surface of pancakes and undersides are golden brown, about 2 minutes. Gently turn pancakes and cook until second side is golden brown, about 2 minutes. Serve with Plum-Raspberry Compote (see recipe below) or jam.
Plum-Raspberry Compote (p2) If the compote is too juicy, remove the fruit and boil the juice longer or strain some of the syrup and use it in cocktails, over ice cream, shakes or in tea. You can vary the compote by adding a small amount of red wine or liqueur such as Cointreau or amaretto before the fruit cools. Or use other fruits.

3/4 cup splenda
1/2 cup water
1 vanilla bean, split
2 pounds plums, pitted and diced chunks
1/2 pint raspberries
Orange zest to taste, chopped (lemon zest would be good too)
1 to 2 Tab
Da Vinci Sugar Free Amaretto syrup
Combine splenda and water in saucepan and stir over medium heat to dissolve sugar. Split vanilla bean, scrape seeds into water mixture, add the bean and bring to a boil; simmer 10 minutes and remove vanilla pod.

Add plums and
Amaretto syrup. Simmer gently for 15 minutes, or until plums are soft but still hold some shape. Remove from heat and stir in raspberries and zest. Taste and add more sugar if desired; let cool. Serve with Lemon-Ricotta Pancakes or other pancakes & waffles.

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