| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads, Seasonings, Breakfast |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
Finely minced lemon verbena |
| 2 |
ts |
Vegetable oil |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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