2/3 c Ricotta cheese 2 lg Eggs -- separated 1/4 c Low-fat milk 6 tb All-purpose flour 2 ts Sugar 1/4 ts Baking powder 1/8 ts Salt 1 tb Julienne lemon rind -- chopped 1 t Finely minced lemon verbena 2 ts Vegetable oil The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate. In the morning, discard the whey collected in the bowl. Process egg yolks and ricotta cheese in food processor or blender until smooth. Add milk, flour, sugar, baking powder, and salt and process until completely blended. Fold in lemon rind and lemon verbena. Beat egg whites in mixing bowl until just stiff but still moist. Fold gently into batter. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet, and cook until tops are bubbly and look dry. Turn and cook second side until golden brown. Repeat with remaining batter. Serve immediately. Source: Pam Hotch - Fairbanks, Alaska The Herb Companion - February/March 1993 Typed for you by Karen Mintzias
How To make Lemon Verbena Ricotta Pancakes's Videos
Rhubarb & Lemon Verbena Crumble
And now for dessert...a wonderful rhubarb crumble with granite ice-cream. It's all in the maceration don't you know!
How to Make Lemon Pancakes : Brovember Day 16
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Lemon Polenta Cake | Gluten Free
Recipe at:
Lemon Polenta Cake is a deliciously moist and naturally gluten free lemon cake that’s super simple to make. This Italian-inspired dessert is great served with a hot cup of coffee for dessert, breakfast, or a midday treat.
Recipe Lemon Verbena Drop Recipe
Recipe - Lemon Verbena Drop Recipe
INGREDIENTS:
●- Use it to infuse or finish soups.
●- Use it to infuse homemade sorbets.
●- Chop up some leaves and toss them into salads.
●- Finely chop the leaves and add them to baked goods like scones or drop a handful of leaves into a sack of sugar for an infused base ingredient.
●2 oz. lemon verbena infused vodka (instructions below)
●splash of Limoncello
●sweeten to taste with superfine sugar or simple syrup (less grainy) - start with 1/4 teaspoon or so, and sweeten from there to taste.
Food Friday: Lemon Ricotta Pancakes
Cook on medium low for a bit. Stats for whole batch: Calories 350 Fat 14 Carb 30 Sugar 3 Protein 20 Just divide by how many you make, I made 8 little ones and ate 2.