Lemon Ricotta Pancakes

These pancakes are deliciously light, airy and citrusy and dusting them with powdered sugar makes them extra special and sweet.  It is also a good way of using up leftover ricotta cheese or lemons.  Without a doubt these are one of my favorite kinds of pancakes ever.

Lemon Ricotta Pancakes

2/3 cup flour

1/2 teaspoon baking soda

1 teaspoon salt

8 ounces (1 cup) whole-milk ricotta cheese

2 large eggs

1/3 cup whole milk

1 teaspoon grated lemon zest

4 teaspoons lemon juice

1/2 teaspoon vanilla

2 tablespoons butter melted

1/4 cup sugar

1-2 teaspoons vegetable oil

 

Whisk together flour, baking soda and salt in a medium bowl and making a well in the center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in butter.

              

Using a mixer, whip egg whites on medium-low speed until foamy, about 1 minute, then increase sped to medium-high and whip until soft, billowy mounds form, about 1 minute more. Gradually add sugar and then whip until glossy, soft peaks form (about another 1 or 2 minutes). Transfer 1/3 of the whipped egg whites to batter and whisk gently until mixture is lightened, then gently fold remaining egg whites into the batter using a rubber spatula.

               

Heat a 12-inch nonstick skillet over medim heat. When pan is hot, spray lightly with cooking spray and using 1/4-cup measuring cup, portion batter into pan in 3 places, leaving 2 inches between each pancake. Gently spread each portion into a 4-inch round. Cook until edges are set and first side is a deep golden brown (about 2 to 3 minutes), thin flip with a wide spatula and continue to cook until second side is golden brown (another 2 to 3 minutes longer).

              

Dust pancakes with powdered sugar and serve immediately or transfer to a wire rack in a preheated oven to stay warm while repeating with the remaining batter. 

Egg McMuffin Sandwiches

We went camping with our friends the Millers on year and took turns making breakfast for each other. Ginny made these ramped up egg mcmuffins but told us that Jason is the one who came up with them and they have been one of my favorite breakfast foods ever since. I love the kick of the pepperjack cheese and the texture of the buttered English muffin.

Egg McMuffin Sandwiches

English muffins

Butter

Eggs

Salt and pepper, to taste

Bacon or sausage or Canadian bacon

Pepperjack cheese, sliced

 

Heat a nonstick skillet over medium-high heat and spray with cooking spray. Carefully crack egg into pan and season with salt and pepper. Cook until egg white begins to set, then carefully flip with a spatula to cook other side. If you prefer your yolk cooked all the way through, pierce yolk with a fork. If you prefer your yolk just a little runny, watch your egg and don’t cook it too long on the second side.
              

Meanwhile, fry bacon or sausage in a pan or heat Canadian bacon until warm. Toast English muffin in the toaster and lightly butter it.

 

When egg is done, create a sandwich with toasted English muffin, egg, bacon (or other meat)and pepperjack cheese and serve.