How To Make Lemon And Ricotta Pancakes With Strawberry Compot

I’ll admit that I have bought strawberries out of season, seduced by their colour and promise that they’ll taste remotely like a strawberry should. Surely if they look that good, I think, then they must taste pretty good too. A fatal error because out-of-season strawberries never fail to disappoint. To remind myself of this lesson, I eat as many British strawberries as possible while they’re in season. One bite and I’m reminded that nothing else comes even close. They’re red, juicy and packed with flavour.

They taste like a strawberry should taste. I’ve never been one for cooked strawberries but macerated with a bit of sugar, they make the perfect topping for a slice of pound cake or sponge, waffles or pancakes. This recipe features an American-style pancake enriched with ricotta and an extra citrus zing thanks to lemon zest and juice. To make the strawberry compote, remove the stem and hull from the strawberries. Slice the strawberries, place in a bowl and mix with the sugar. Leave to sit for 15 minutes or so.

Give them a stir every few minutes to allow them to macerate. Taste and add a bit more sugar if you want them sweeter. To make the pancakes, mix the egg yolks, whole milk, sugar, ricotta, lemon zest, and juice together in a medium bowl. The mixture will be a bit lumpy.

In a separate bowl, sift the flour, baking soda, baking powder and salt together. In a third bowl, beat the egg whites until they form soft peaks. Gently fold the dry ingredients into the egg yolk and milk mixture. Again, don’t worry if the mixture is slightly lumpy. Gently fold in half the egg whites, then the remaining half.

Heat a frying pan over a medium heat. Lightly grease the pan with some vegetable oil. Pour the batter to make small cakes. When the cakes bubble, turn them over and cook for another minute or so then remove and keep warm while you make the remaining cakes. To serve, top the pancakes with a spoonful of the strawberry compote. You can also dust with icing sugar or a swirl of maple syrup.

Thank you so much for stopping by my hub. Here in the South cockroaches are far more of a problem than beetles, but following your directions will keep them out of the pantry for the most part. Yes, and packaging things so that bugs have no access is essential. Oddly, I've never had a problem keeping my cupboards (or pantry when I had one, and I love them and miss not having one now) clean and organized, but the rest of the house .

If you have any pointers are getting the rest of the house in shape before the vastness of the mess becomes overwhelming (and that happens within seconds), please share them. I'll be laid off for a few weeks this summer starting soon and I desperately want and need to get this place cleaned up.

Any suggestions will be greatly appreciated. Sharing this article as there may be other people like myself who need any help they can find to get household cleaning/organizing/and chores under control. Do hope things have improved at your house and that everything is as good as it can possibly be, all things considered. CraftytotheCore, This was originally the entrance to our house but there was just not enough room in our kitchen so we changed this to pantry. Some people would have kept the entrance but I have regretted change it.

Thanks so much for coming by I appreciate it. Wow, I'm amazingly jealous! We have a pantry in a closet. Originally, it was meant for a washer/dryer. But when we moved in, my grandfather advised us to put the washer/dryer in the basement just in case there was ever a flood or washer leak.

So we put some wire shelving (which I dislike) in the closet and turned it into a pantry. You have a whole room! That is so cool! Indian Chef , Thank you and thanks so much for stopping by. Very well organized pantry and I can see that all things are so easy to find and access. Very nicely written hub. 123, Thank you. Glad you like it.

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