Lemon Verbena Ricotta Pancakes

* Exported from MasterCook *

LEMON VERBENA RICOTTA PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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