Chef Lou's lemon ricotta pancakes with strawberry coulis

Chef Lou Aaron shows how to prepare lemon ricotta pancakes with strawberry coulis on the Saturday Morning News

Chef Lou’s lemon ricotta pancakes with strawberry coulis

Ingredients
4 eggs
1 cup whole milk or part-skim milk ricotta
2 tablespoons granulated Sugar
1 teaspoon pure vanilla extract
½ teaspoon finely grated lemon zest
1/8 teaspoon salt
½ cup all purpose flour

butter for cooking pancakes

prepared whipped cream, if desired

Method
In a mixing bowl, beat the eggs, ricotta, sugar, vanilla, salt, and lemon zest together until well mixed. Add the flour and mix until incorporated. Lightly grease a griddle with butter, and heat until the griddle is medium hot. Ladle the batter by scant ¼ cupfuls onto the griddle. After about a minute and a half flip the pancakes and cook for about another minute. Stack the pancakes onto a serving platter and drizzle with Strawberry Coulis (recipe below).  You may consider placing a nice amount of whipped cream on top if you want!
Serves 4

Strawberry Coulis
Place 6 ounces strawberries, 3 tablespoons honey, and 1 teaspoon lemon juice in a blender. Blend until the strawberries are pureed. Strain the sauce through a coarse sieve to remove the seeds. Makes about ¾ cup.

© 2017 KTVB-TV


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment