Showing posts with label Brunch Ideas. Show all posts
Showing posts with label Brunch Ideas. Show all posts

Saturday, August 27, 2011

Lemon Ricotta Pancakes Recipe with Blueberry Syrup: A Tangy Breakfast Treat


Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me.

Pancakes are a breakfast staple loved by all, but these Lemon Ricotta Pancakes take it to the next level with their tangy flavor and fluffy texture. Combining the zest and juice of fresh lemons, creamy ricotta cheese, and a medley of fresh berries, this recipe creates a delightful treat perfect for breakfast or brunch.

Cooking pancakes requires patience—heat management is key. Too hot, and you risk a burnt outside with an uncooked middle. Too low, and you’ll be waiting ages for those telltale bubbles to form. But with this recipe, you’ll master the art of pancakes in no time.

These fluffy lemon pancakes are elevated by a homemade blueberry syrup that’s sweet, tangy, and easy to prepare. The combination of flavors from lemons, raspberries, blueberries, and ricotta cheese will have you reaching for seconds. Make the batter the night before to save time, and you’ll never go back to pancake mixes again.

Recipe: Lemon Ricotta Pancakes

Makes: 4 to 6 pancakes (2 servings)

Ingredients:

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

Click here for the recipe.

Recipe: Blueberry Syrup

Ingredients:

3 cups blueberries
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil and stir occasionally. Simmer for about 2 minutes and set aside.

Make-Ahead Friendly: Prepare the batter ahead of time for a stress-free morning.


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Monday, November 24, 2008

Streusel Coffee Cake with Cherries

Streusel Coffee Cake with Cherries – A Cozy, Fruity Delight Streusel Coffee Cake with CherriesI know it's not cherry season anymore around here, but I'm holding onto summer for as long as I can and saw these in the grocery store flown in from Chile, and they sucked me in and said "buy me" and make Streusel Coffee Cake with Cherries.

When I got home, I googled and found out that Chile is 5,454.47 miles (8,777.88 kilometers) from Ottawa. I also found out it would cost me $1,145 to fly from Ottawa to Santiago so that I could taste the local cherries. So, $10 for one pound of cherries means I'm actually being financially responsible!

This recipe comes from my aunt who owns an apple orchard in the Okanagan Valley in British Columbia and uses the cherries and apples from her garden for this cake. Most summers, we would drive out to visit my aunt and uncle, and we would stop at all the fruit stands along the way, picking up buckets of freshly-picked cherries. Then, we'd devour them as we continued driving through the Rockies, spitting the pits out the window until our stomachs ached.

This coffee cake would be perfect the morning after Thanksgiving or Christmas. If you want to be more seasonal and responsible, you could also use apples (or pears, nectarines, peaches or plums).

Recipe: Streusel Coffee Cake with Cherries

1 9x9 pan or 12 muffin-size cakes

Ingredients for Streusel Coffee Cake with Cherries

Ingredients:

For the cake:
¼ cup unsalted butter
¾ cup sugar
2 eggs, separated
1½ cups all-purpose flour
1 teaspoon baking powder
½ cup milk
2 cups fresh fruit (cherries, plums, apples, pears), pitted or cored and halved or sliced

For the Streusel Topping:
½ cup brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
Pinch of allspice

For the Glaze:
¼ cup confectioners' sugar
1 teaspoon milk
¼ teaspoon pure vanilla extract

Instructions:

Butter a 9x9 inch pan or line a muffin tin.

Preheat the oven to 350˚F.

In a large bowl, cream together the butter and sugar. Add the egg yolks and beat until fluffy. In a separate bowl, combine the flour and baking powder. Stir the flour and baking powder into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.

Whisk the egg whites until stiff but not dry. Fold the egg whites into the batter.

For the streusel topping: Combine all the streusel ingredients.

Fill the pan with the batter. Arrange the fruit on top. Sprinkle streusel on top. Bake for 20-25 minutes or until a cake tester inserted in the center comes out clean. Allow to cool.

For the glaze: Mix the glaze ingredients until spreading consistency. Drizzle over cooled cake.

Streusel Coffee Cake with CherriesNote: I used the silicon shot glasses for baking some of the batter in, inspired by Hannah from BitterSweet who baked the cutest cupcakes in them.

Other breakfast ideas:
  • Sour Cream and Yogurt Cinnamon Coffee Cake
  • Black-and-White Banana Loaf
  • Banana Chocolate Chip Muffins baked in cookie cutters


    • Check out these coffee cakes from other food bloggers:
  • Apple Praline Coffee Cake
  • Banana Coffee Cake with Chocolate Chip Streusel
  • Spiced Pumpkin Sour Cream Upside-Down Coffee Cake

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