Lemon Ricotta Pancakes With Blueberries

Lemon Ricotta Pancakes With Blueberries

Ingredients:

• ¾ cup ricotta cheese
• 3 large eggs, separated
• 4 tablespoons butter, melted
• Grated zest of 2 lemons
• ¼ cup flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• Oil for cooking
• 1 pint blueberries, each berry halved
• Maple syrup

Stir together the ricotta, egg yolks, butter and lemon zest until combined. Sift together flour, granulated sugar and salt into ricotta mixture and stir until blended. In another bowl, using an electric mixer set on medium high speed, whip the egg whites until stiff peaks form. Stir one fourth of the whites into the ricotta mixture to lighten it, then fold in the remaining whites.

Make pancakes desired size. While one side is cooking, drop halved berries onto uncooked side, flip pancake when opposite side is browned. Cook pancakes as you normally would. Serve with maple syrup.

Yummy

Dr. Brett Stompro and Janice Stompro

Oatmeal Buckwheat Pancakes

Yummy! Love these pancakes!

Ingredients:

• 1 ¼ to 1 ½ cups milk
• ½ teaspoon baking soda Maple syrup
• ½ cup old-fashioned oats
• 2 teaspoons baking powder
• 1/3 cup buckwheat pancake mix
• 2 ½ tablespoons packed light brown sugar
• 2 tablespoons melted butter
• 1/3 cup finely chopped pecans
• 2/3 cup flour
• Maple syrup
• ¼ teaspoon salt
• 1 egg, beaten

Bring ½ cup milk and two tablespoons butter to a simmer in a small saucepan. Stir in oats. Remove from heat; set aside for 10 minutes. Combine flour, pancake mix, baking soda, baking powder, brown sugar and salt in large bowl; mix well. Stir ¾ cup of milk into flour mixture; mix well. Add oatmeal mixture to flour mixture; mix well. Add egg to mixture. Do not beat. If mixture is too thick, add remaining ¼ cup milk. Add pecans; stir just to combine. In a lightly greased nonstick skillet, cook over medium high heat until golden brown. Makes 10 - 12.

Enjoy!

Enjoy!


Dr. Brett Stompro and Janice Stompro

Mulligatawny Soup

This is amazing! It sounds like there is a lot of green apples in it, but actually when cooked they taste just like potatoes. It's so good!

Mulligatawny Soup

Ingredients:

• 1 whole roasted chicken, deboned
• 1 cup carrots, peeled and diced
• 1 tablespoons curry powder
• 1 tablespoon fresh oregano
• 1/2 tablespoon fresh thyme
• 2 tablespoons rice vinegar
• 1 cup heavy cream
• 2 green apples, peeled, seeded and diced
• 1/2 cup brown rice, cooked
• Salt and pepper to taste
• 1/4 cup peanut oil
• 1 cup celery, diced
• 1 tablespoon fresh basil
• 2 tablespoons flour
• 3 tablespoons sugar
• 3 cups chicken stock
• 1/4 cup peanut oil

Heat a large saucepan and add peanut oil, carrots, celery, onions, curry, basil, oregano and thyme. Saute until vegetables are tender. Add flour and stir until oil is absorbed. Add sugar, vinegar, stock and cream. Lower heat and simmer until roux has cooked out, about 20 minutes. Add chicken, apple, rice and cook an additional 10 minutes. Pour everything into a crock pot and cook on low for two hours or high for one hour until flavors meld.

So Good! Janice Stompro and Brett Stompro