Blood Orange and Ricotta Pancakes with Minted Strawberries

Blood Orange and Ricotta Pancakes

 

On the weekends, my tummy and daughter begs me to make pancakes.  It’s something I have done for, let’s see, 15 years.  That is a lot of pancakes my friends.  Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring.  Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.

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I didn’t use this many for the recipe, the juice from one was enough.  The rest were just juiced to go with our breakfast.  I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon.  The blood orange juice gave it a sweeter, and slightly tart flavor.  Adding ricotta made them super creamy and just a little bit denser.  We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!

So here’s what you’re going to need:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 egg

1/2 cup milk

Juice from one Blood Orange

1/2 cup ricotta

1 cup sliced strawberries

1 tbsp mint, in chiffonade

1 tsp sugar

Butter

Maple Syrup

In a large bowl, sift the flour, baking powder, salt and cinnamon.  Set aside.  In another bowl, mix the egg, milk, orange juice and ricotta until combined.  Add to the flour mixture, and whisk just until combined.  Do not overmix, it’s ok if there are still some lumps.

In a small bowl, mix the strawberries, mint and sugar well.  Let them sit until you are ready to serve.

Heat a non-stick frying pan over medium heat.  Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.

Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over.  Repeat with remaining batter.  You should be able to make 6-7 pancakes.

Top the pancakes with the strawberries, butter and syrup.  Serve immediately.

From my kitchen to yours,

Carla

Coconut French Toast with Strawberry Mint Syrup

I love french toast.  Unfortunately, I don’t make enough of it here, and it is almost impossible to find in restaurants, since in Barcelona breakfast usually consists of baguette with a measly slice of ham or cheese, or a croissant.

My daughter loves pancakes, and I am an egg fiend, so weekend breakfasts usually consist of that.  But this Saturday, pre-Ikea, my friend came over for brunch and I felt like something different.  But, I also wanted one of those syrups that I used to get at IHOP, you know the ridiculously good but fake versions of fruit syrups they have?  So I decided to make my own, and add a bit of mint since my little plant is overflowing.  And then I saw I had some grated coconut in my pantry….so voila!  The idea of Coconut French Toast sprung into my mind, with a strawberry mint syrup, and of course some fresh strawberries scattered on top.  The whole shebang is really easy to make, and your tummy will be all the happier for it!

So here is what you’ll need for 2 people:

Butter, for spreading and for the pan

8 slices plain white bread, if you have a thicker brioche you will only need 4

2 eggs, beaten

1/4 cup milk

1/4 cup grated sweetened coconut

1 tsp cinnamon

1 tsp vanilla extract

For the syrup:

1/2 cup sugar

16 strawberries, 8 hulled and cut in half, 8 hulled and sliced and reserved for topping

4 leaves of mint, cut in chiffonade

1.5 cups of water

Topping:

Maple syrup

Powdered sugar

Butter one side of all of your bread.  Then make a sandwich so you’ll have four thick slices.  Beat your eggs with the milk, coconut, cinnamon and vanilla extract.

In the meantime, in a medium heavy bottomed saucepan, place your 8 halved strawberries, sugar, mint and water and boil.  Lower the heat and let reduce for about 15 minutes.  Mash your strawberries, and reduce another 5, you want it to be a syrup consistency, not a jam.  Keep warm.

In a large non-stick skillet, melt a tbsp of butter over medium high heat, and wipe off with a paper towel.  Dip your bread in the coconut egg mixture, and fry for about 2-3 minutes, or until golden brown, flip and do the same on the other side.

Place on a plate, pour some of your strawberry mint syrup over the bread, place your fresh sliced strawberries on top, drizzle with maple syrup and top with some powdered sugar.

From my kitchen to yours,

Carla