Tuesday, August 18, 2009

Delight overnight guests w/Fancy Lemon & Ricotta Pancakes in the morning!

If you are trying to impress anyone with breakfast, these pancakes are the way to do it! They look so much more time consuming than they are. & your guest(s) will feel like they are staying at a fancy French B&B. I have even made these the night before when I am having overnight guests, put them in the fridge and then heated them in the oven or microwave in the morning for a no fuss fussy (looking & tasting) breakfast!

How to make Lemon & Ricotta Pancakes
Heat fry pan with canola oil or butter over med. heat

Briskly whisk together:
1 3/4 cups ricotta
1/3 cups sugar
2 eggs
2 Tbl zest from 2-3 lemons

Gently combine in 2/3 c flour

drop small spoonfulls in the fry pan & be careful when flipping, they are very delicate.

*Yummy with:

Mimosas How to make them:

Pour approx. 3 oz orange juice, chilled (fresh squeezed is best) into a champagne flute then pour approx 6.5 oz dry champagne, chilled into the champagne flute and stire lightly. Then drink AHHHHHH mmmmhmmm! YUMMY
Fresh Fruit (especially raspberries or other berries) Although peaches or nectarines might be really good!
Devonshire Cream
How to make it:
To taste mix together sourcream vanilla & sugar (I like the raw kind) & heat it up in the microwave or in a saucepan.
or Creme Fraiche

Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits.

How to make it:

Plan ahead as this will take some time.

Difficulty: EasyTime

Required: 8-14 hours

Here's How:1 cup whipping cream mixed with 2 tablespoons buttermilk.Combine well in glass jar and cover.Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.Stir well and refrigerate.Use within 10 days.Tips:Use as a thickener for soups or sauces.Spoon over fresh fruits, puddings or warm cobblers.Can be used in boiled recipes as it will not curdle.

What You Need: 2T Buttermilk & 1 cup Whipping Cream

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