I posted awhile ago about how I went 'recession crazy' when I spied an incredible price on ricotta cheese when I was in the States. I didn't need it at all but the price was soooo good that I couldn't pass it up. Of course, why buy one container of a product you don't need in any way, shape, or form when you can buy 6?
Then I was stuck with a dilemma - the expiry date was coming close and I had no plans to use all of the stuff! This would become a crisis because I risked being soundly and thoroughly mocked by Paul if I had to toss any of it out because it went bad.
Honestly, there should be some sort of 12 step program for this 'recession craziness'.
To make matters worse, when I was shopping a few weeks ago I spied bags of Meyer lemons - a fruit we rarely see (if at all) here in Canada. Immediately I remembered the bag of Meyer lemons that Judy brought me (self-picked from her own tree) a few years ago when we were in California. I brought them home on the plane (I think that was illegal - eek) and made a few things with them - YUM I was officialy hooked on Meyer lemons!
When I saw them in the market a bag just 'jumped' into the cart.
So there I was, a bag of Meyer lemons needing to be used and a carton remaining of ricotta about to turn into a science experiment. What to do?
I visited my fine friend GOOGLE and found this recipe for pancakes made using ricotta cheese and the Meyer lemons. I modified the recipe by adding some dried wild blueberries I had purchased at Trader Joes (why oh why won't Trader Joes come to Canada?). When I served these to Paul you could hear the purring for miles. In fact, there were some leftovers and he insisted on having them for breakfast on Monday. This is high praise from one who will NEVER eat the same thing two days in a row (and folks think I have neuroses!)
The pancakes are more dense than the regular kind but the flavour - oh wow!
Meyer Lemon Ricotta Pancakes with Wild Blueberries
About 12 small pancakes
3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large Meyer lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
1/4 cup dried wild blueberries
Jam and/or maple syrup, for serving
In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, blueberries, and flour.
In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.
Heat an electric griddle, 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter enough to coat the cooking surface.
Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is. NOTE - I had to spread the batter out a bit with a teaspoon as it is quite thick.
Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.
Serve at once on warm plates with jam or maple syrup.