2/3 cup ricotta cheese
2 large eggs, separated
1/4 cup low-fat milk
6 tbsp all-purpose flour
2 tsp sugar
1/4 tsp baking powder
1/8 tsp salt
1 tbsp julienne lemon rind, chopped
1 tsp finely minced lemon verbena
2 tsp vegetable oil
Directions
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
Servings: 6 servings
Lemon Verbena Ricotta Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Fruit; Italian; Pancake
The History of Recipes
Written cooking instructions as an idea can be found way back into distant history, in fact as far back as pharonic Egypt, and possibly even further than that. Having said that, mostly, these old records were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. For the decades that followed, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications are greatly in demand as a result of increased literacy, more free time and having more money. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Lemon Verbena Ricotta Pancakes recipe.
