Lemon Ricotta Poppy Seed Glazed Pancakes ~ With summertime here you would think things would slow down for a bit. While some things have slightly slowed such as calmer mornings by not having to race off to school every day and longer pajama wearing moments, other things seem to have sped up such as planning more kid activities to get us through to August, new work projects, and well … life in general. Thus said, it’s been busy around these parts hence the quite on this ole blog. I made these pancakes back when lemons were in season but simply didn’t have enough time to share – sorry friends. Then I realized that in some parts of the world lemons are currently available so I am delivering this recipe to you now. I enjoy a hearty pancake breakfast but I must say … these are even better for dinner, no judgement here. Ricotta cheese with lemon is a classic combination and by adding poppy seeds to the glaze you get a fun little pop with each bite. The big bonus? If you’re in the middle of a heatwave you simply need to use stovetop and not the whole hot oven to make these. Go forth and enjoy your summer!
In a large bowl combine flour, sugar, baking powder, and salt and set aside. In another bowl whisk together eggs with lemon juice and zest the whisk in the milk. Next, slowly add flour mixture to the egg mixture and stir until combined. Finally add in the ricotta cheese and continue to stir until combined and smooth.
Place a large buttered skillet over medium high heat. Pour in pancake mixture about 1/4 cup at a time to create pancakes spreading out evenly in the pan leaving enough room to prevent pancakes from sticking together. Once bubbles appear on the tops of the pancakes and the bottoms are slightly golden in color gently flip the pancakes over to cook the other side. Once the second side is golden remove from pan and continue process until the batter completely used.
Top the pancakes with the Lemon Poppy Seed Glaze and serve.
for the glaze
In a medium bowl add confectioners sugar or powdered with the lemon zest, lemon juice and butter. Stir until smooth and thin enough to drizzle over pancakes, adding more lemon juice if needed. Next stir in the poppy seeds until well combined. Drizzle over pancakes
Top 5 Peach Recipes ~ There are several songs written about these sweet little gems from nature and I believe for good reason. Peaches are a big part of summer in my opinion. There’s just something so special about finding that perfect peach, bitting into it, and letting the juices run down your hand before you are able to grab a napkin. Texas peach season is in full swing right now and with all of the rain that we had in spring it didn’t disappoint. Here are some of my all time favorite ways to enjoy nature’s candy.
1 1/2 pounds skinless, boneless chickensliced into 1" strips
3large peachesseeds removed and chopped
1mediumonionpeeled and chopped
1mediumjalapenoseeded (if desired) and chopped
3Tablespoonswhite vinegar
2Tablespoonsolive oil
1 1/2Tablespoons fresh gingerpeeled and sliced
1smallclove garlicpeeled
1/2teaspoonkosher salt
1teaspoonground black pepper
Servings: -6 servings
Units:
Instructions
Place peaches, onion, jalapeño , vinegar, olive oil, ginger, garlic, salt and pepper into a blender. Pulse or blend on low until well combined and pureed. Next, place sliced chicken into a large bag or dish and add half of the peach mixture to it coating the chicken and seal bag tightly or cover dish. Refrigerate for 1 hour up to overnight placing the remaining peach mixture covered into the refrigerator until ready to use.
Preheat grill to a medium high heat and brush with grill with a neutral oil of your choice. Remove marinated chicken from the bag or dish and skewer the chicken. Place onto the hot grill and cook on one side for 3-6 minutes or until it easily lifts off the grill and is golden on that side. Once golden, flip over to the other side and brush with the remaining peach mixture coating the skewers well. Continue to grill for another 3-6 minutes or until the skewers easily lift off or are golden in color. Remove from grill and serve over a salad, in a tortilla, or with a side of rice.
Basic Crepe Recipe – makes 18-20 crepes
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency.
Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone.
for the hot buttered peaches:
Chop peaches into 1/2" pieces and remove pits. Place in a medium sauce pan over medium heat. Add in butter, schnapps, maple syrup and nutmeg and stir until well combined. Let cook for 4-6 minutes while continuing to stir on occasion and it starts to thicken. Remove from heat and set aside.
for the filling:
Preheat oven to 350 degrees. Grease a 9X13 pan and set aside.
In a large bowl combine ricotta cheese, cream cheese, egg, powdered sugar and lemon juice and stir together until well combined while smoothing out any lumps.
for assembly:
Place 2 heaping tablespoons of the ricotta cheese mixture into the center of one crepe. Fold in outer edges while rolling in inner edges to make a rectangle or burrito type shape. Place each filled crepe into the well greased pan and continue until the pan is full, then cover the pan with aluminum foil. Place filled crepes into the oven for 8-10 minutes or until ricotta mixture is set. Remove from the oven.
Place one to two crepes onto a serving dish, top with a heaping of peach mixture and serve. Continue until all servings are met.
1Tablespoon canolia oil, safflower or vegetable oil
4cupsfresh romaine lettucechopped
1cuppurple cabbagechopped
1/2cup blue cheesecrumbled
for the Tarragon Dressing
2Tablespoonolive oil
3Tablespoons white wine vinegar
1Tablespoonshallotminced
1Tablespoonhoney
2teaspoonsfresh tarragonchopped
1/4teaspoonkosher salt
1/2 teaspoonground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
Place peaches, tomatoes, cilantro, jalapeño (if using), shallots, olive oil, and salt into a large bowl and gently mix together until well incorporated.
Next, spread 1 Tablespoon of goat cheese onto a piece of the sliced baguette, then, top with a heaping Tablespoon of peach salsa. Continue the process until all of the crostini are made. Serve.
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Hi and welcome to Local Savour! Most days I can be found in the kitchen eating and talking about food and this is where I get to share it all with you. Cheers to eating well! xo, Elizabeth
