SubscribeI recently joined food52 an online "cooks" community that is run out of New York City by Amanda Hesser(prolific cookbook author and NYTimes food writer) and Merrill Stubs (also a NYTimes food writer and Le Cordon Bleu Chef).
Food52 is a wonderful (however New York City'esqe) cooking and food community, which sponsors weekly recipe contests. As of today I have submitted 2 recipes to food52 contests. Frankly the competition is pretty tough, there are a lot of very good cooks in the community, and I am possibly the only member from Wyoming - which is pretty decidedly not New York City'esqe!
All that is not to say that I don't feel like I fit in. I have spent my time in big cities, and I am a big believer that rural cooking is anything but pedestrian - especially since with a little looking we can find almost anything we need in Laramie, and frankly we have seasonal access to ingredients like fresh wild trout, elk, antelope, deer, and wild duck that city folk pay dearly for, if they can get it at all.
This weeks recipe contest at food52 is "Your Best Recipe with Fresh Ricotta". Winning recipes are published in upcoming cookbooks published by Amanda and Merrill. I submitted my recipe for Meyer Lemon Ricotta Pancakes with Blackberry & Sage Butter Topping . If you think the recipe sounds good, jump on over to my entry, and give me a "like" or a comment! Then, try the recipe out for a slow Sunday morning breakfast or brunch - you won't be sorry, these pancakes are wonderful
Meyer Lemon Ricotta Pancakes with Blackberry & Sage Butter Topping
Ingredients:
Pancakes:
- 1 cup ricotta cheese
- 1 cup sour cream or yogurt
- 3 eggs, separated
- ½ teaspoon baking soda
- 1 cup all-purpose flour
- 2 tablespoons fresh Meyer lemon juice
- 2 teaspoons grated Meyer lemon zest
- 1 tablespoon sugar
- dash of salt
- butter, as needed for frying
Blackberry Butter Topping
- 12 Oz Blackberries washed
- 3-4 fresh sage leaves
- 1/4 cup sugar
- 1/4 cup butter
- 1 tablespoon fresh Meyer lemon juice
- pinch of salt
Directions:
Pancakes:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Beat the ricotta, sour cream and egg yolks together. Combine the dry ingredients. Beat the egg whites until stiff but not dry.
- Stir the flour mixture into the ricotta cheese mixture, blending well but not beating.
- Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
- Add about 1 tablespoon butter or oil to the griddle or skillet.
- When the butter is melted or the oil is hot, add the batter by the heaping tablespoon, until the pancake size you prefer is attained.
- Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the bottom side is brown. Serve immediately; these will not hold.
Blackberry Topping:
- Over medium low heat, melt butter in a sauce pan
- Add blackberries and a pinch of salt and cook stirring until blackberries just begin to soften
- Add sugar, and stirring frequently, continue cooking for 5 to 7 minutes, or until blackberries have formed a sauce.
- Add lemon juice, and reduce as necessary to form a thick syrupy topping.
- Remove sage leaves and serve.
