Posts Tagged pancake

Lemon Ricotta Pancakes with Fresh Blueberry Syrup

I spent this past weekend in a little cabin on the Umpqua river, cooking up a storm for the Juliet Zulu retreat. My lovely and talented friend Adriana joined me in this cooking adventure, and she was the best cooking partner I could ask for. We worked our tails off, but everything turned out beautifully. It was a blur of cooking, cleaning, laughter, sunshine, and s’mores.

I made these pancakes on the first morning of the retreat, and they were everything I hoped they would be. They were light and lemony, with just the right amount of moisture and density from the ricotta. The blueberry syrup was fresh and warm and was the perfect compliment to the pancakes. (This might be my new favorite breakfast.)

I can’t say this weekend was easy, but it was good. I’m thankful that Juliet Zulu trusted me to feed them for an entire weekend, and I’m extremely thankful that I had such a great cooking companion.

I couldn’t have done it without you, Adriana!

Photo by Natalie Bosteder

Photo by Natalie Bosteder

Lemon Ricotta Pancakes with Warm Blueberry Syrup

Serving Size: Makes 10-12 small pancakes


  • For the pancakes:
  • 1 cup whole milk ricotta cheese
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 3/4 cups all purpose flour
  • 1.5 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup whole milk
  • 3 eggs, divided
  • 1/2 teaspoon vanilla
  • Zest of 1 lemon
  • For the blueberry syrup:
  • 1 pint of blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup sugar
  • 1/2 teaspoon nutmeg


  1. To make the syrup:
  2. Combine the blueberries, 3/4 cup of sugar, nutmeg, and 1 teaspoon of lemon zest in a small pot. Heat over med-low and stir to combine. Allow the blueberry mixture to come to a slow boil and reduce the heat to low. Allow the mixture to simmer for at least 15 minutes (until it reaches a syrupy consistency). Set aside until use. (Taste and add more sugar if needed.)
  3. To make the pancakes:
  4. If using somewhat watery or runny ricotta, strain the ricotta with cheesecloth (or a mesh strainer) for 30 minutes prior to using. (The ricotta I used was thick & dry, so I skipped this step.)
  5. Whisk together the flour, baking powder, sugar, sand salt. In a separate bowl, whisk together the ricotta, milk, egg yolks, vanilla, and lemon zest.
  6. In a third bowl, beat the egg whites with an electric mixer until soft peaks form.
  7. Gently combine the dry ingredients with the ricotta mixture. Using a spatula, fold the egg whites into the batter and stir until the mixture is just combined.
  8. Heat a griddle over medium-high heat and brush the surface with butter. Using a ladle or measuring cup, pour the batter into small circles on the hot griddle. When bubbles begin to form, flip the pancakes. (About 2-3 minutes per side). Adjust griddle heat if needed.
  9. Serve pancakes warm, with blueberry syrup.

Zucchini Roundup: Grilled, Pickled, & Pancaked.

There’s a saying that goes something like this: “If you plant zucchini, be sure you have a lot of friends.”

I’ve heard it said before, but it wasn’t until this year that I truly understood what these words meant. This year I planted not one, but two zucchini plants. We aren’t even at the height of zucchini season and I feel like I can barely keep up with the abundance of zucchini!. Every time I turn around, there are magically five (or more!) ripe zucchini that are just begging to be eaten. Not that I’m complaining, mind you. I’m not tired of zucchini, yet. And thankfully, it is still early in the season I have friends who are willingly allowing me to pawn off some of my zukes on them. We’ll see how long that lasts…

Really, though, I am thrilled to be harvesting (and enjoying) my very first crop of zucchini. This year, I planted two heirloom varietals: Black zucchini and a lovely striped Cocozelle zucchini (pictured above). These squash are colorful, firm and flavorful and I’m having a great time coming up with new and exciting ways to prepare them! As much as I love a good zucchini bread, I knew I needed to branch out and find interesting recipes to highlight these tasty squash.

So, for this post I’m including 3 zucchini recipes that I’ve tried recently and loved! Each preparation is unique in its own way, and each recipe highlights the zucchini in a different way. In addition, at the end of the post I’ll include a few links for more fantastic zucchini recipes. Because, let’s face it: zucchini season is far from being over. If you’re like me, you’ll need more than 3 recipes to get you through the season…

Grilled Zucchini Bruschetta

I saw variations of the recipe online and just created my own version, using simple ingredients and fresh basil from the garden. The key is to quickly grill the zucchini over high heat, so that it gets good char marks but doesn’t get mushy or soggy. To me, this tastes like summer on a piece of bread. The flavors are simple, elegant, and summery.

3-4 small to medium sized zucchini, sliced in 1/4 or 1/2 inch rounds
4-5 cloves of garlic, minced
1/4 cup of olive oil (plus a little more for grilling)
3/4 cup (or a generous handful) of fresh basil, sliced thinly
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons good quality balsamic vinegar
Salt & freshly ground black pepper, to taste
1 baguette, sliced

Toss zucchini rounds with olive oil, lemon juice, salt, pepper and half of the minced garlic. Let the zucchini set in the mixture for 15-20 minutes, to fully absorb the flavors.

Grill zucchini: If using a gas grill, turn on the grill and set to ‘hot’. If using a charcoal grill, ensure coals are good and hot before you begin to grill. Place zucchini rounds on grill, and grill each side for 2-3 minutes or until you see grill marks. Be sure not to overcook the zucchini, as you want to retain some of the original texture. Remove zucchini to a plate and allow to cool. Once cool enough to handle, cut zucchini into small cubes (an 1/8 inch dice).

Toss zucchini cubes with basil, the rest of the garlic, lemon zest, and balsamic vinegar. Taste and adjust seasonings as needed. Serve immediately atop a piece of grilled baguette, crostini, or bread of your choice. This is best served warm, straight off the grill!

Korean Zucchini and Carrot Pancakes
(Adapted from Kitchen Wench)

I’m not sure how I originally stumbled upon this recipe, but when I saw it and it called out to me. I’m a sucker for Asian flavors and thought that these savory ‘pancakes’ would be the perfect way to use up some zucchini. Turns out, they were! Other than the 30 minutes you’ll need to allow the zucchini to drain (so you don’t have soggy pancakes), this comes together quickly and make for a great easy weeknight meal option.

2-3 small to medium sized zucchini
2 teaspoons salt
2 small carrots, grated
1 small yellow onion, grated
2 cups all purpose white flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste

Dipping sauce:
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon Ponzu
1 teaspoon Sriracha hot sauce

Slice zucchini into very thin julienned strips (could use a grater or mandoline, I just used a knife). Toss zucchini strips with 2 teaspoons of salt and allow to drain in a colander for 30 minutes.

Meanwhile, beat together the eggs. Add in flour and whisk until incorporated. Add in the water gradually, whisking after the addition of each cup. Add water until the batter is the consistency of a slightly runny pancake batter (thin, but not too watery). Once the batter is mixed, add strained zucchini, grated carrots, and grated onion. Stir until combined.

Grease a medium sized non-stick frying pan with oil, and heat pan over medium heat. Once the pan is heated, pour a thin layer of the batter into the pan (about 1/2 cup, depending on the size of your pan). Working quickly, use a spatula to spread the vegetables in the batter into an even layer to ensure the pancake cooks evenly.

Once the bottom of the pancake is nicely browned, and the top is set, carefully flip it over and cook the other side until it is browned and the pancake is cooked all the way through. Once finished, remove from pan and allow to cool on a paper towel. Repeat process until all the batter is cooked. (I got 4 large-ish pancakes out this recipe). Serve warm with dipping sauce.

Bread & Butter Zucchini Pickles
(Adapted from The Oregonian)

It was the week after I made these tasty pickles that I saw an article on the Best Burgers in the USA from Saveur Magazine. In the article, they mentioned one burger in particular that stood out from the rest that was topped with house-made zucchini pickles. I’ve been thinking about burgers with zucchini pickles ever since (it sounds SO good) and I simply cannot wait to try it. I just haven’t gotten around to it yet, as I’ve been too busy snacking on these pickles straight out of the jar.

1 pound zucchini, trimmed and very thinly sliced (preferably using a mandoline)
1 medium yellow onion, very thinly sliced
2 tablespoons kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard (*I was all out of mustard powder, so I just used extra mustard seeds)
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric

Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover. Allow to sit until zucchini are slightly salty and softened (about 1 hour).

Drain the zucchini and onion mixture (discard any remaining ice cubes) and dry thoroughly between two towels or in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds and turmeric over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pack zucchini and onion into sterilized jars (I fit mine in 3 8oz jars). Pour the brine over the zucchini until it is covered, and allow 1/4 of room left at the top. Cap with sterilized lids. Refrigerate and allow to sit for at least 2 days before eating. The zucchini pickles should keep for up to 3 months in the fridge.


And now, as I’ve promised, here are a few wonderful zucchini recipes that I plan to make this summer. Enjoy!


Cornbread with Real Corn and Fresh Zucchini from Brooklyn Supper

Zucchini Cupcakes with Lemon Cream Cheese Frosting from Tasty Kitchen

Zucchini Salsa Verde from Pearl and Pine

Zucchini Thyme Butter from Kitchen Confidence

Zucchini Crudo from Kiss My Spatula

Recipe Swap: Mashed Potato Pancakes with Lemon Tarragon Creme Fraiche

Its recipe swap time again!

By this time, many of you know the drill. My friend and fellow food blogger – Christianna at Burwell General Store – created this swap as a way to encourage creativity in the kitchen. Every month, an ever-growing group of foodies from across the globe reinterpret a recipe from a vintage cookbook (and hymnal!) called All Day Singin’ and Cookin on The Ground.

I’ve been part of the swap from the very beginning, and I never grow tired of the crazy recipes that CM asks us to reinterpret. From Ozarkian Taffy Apples to Company Time Lemon Cake, every swap is completely unique and forces me to think outside of the box. I absolutely love being a part of this group.

For this swap, CM selected a simple recipe for Potato Donuts.

I’ve said it before and I’ll say it again: I’m not a big “sweets” person. When I want a snack, I’ll reach for a bag of Kettle chips long before I’ll grab a candy bar. What can I say? I’m a salty gal.

That being said, I knew that my potato donut would morph into something savory. Potatoes are such a versatile ingredient, and I was overwhelmed by the possibilities offered by this recipe swap. I thought about making potato bread. Then, I thought about making potato gnocci (but, wait, I’ve already made that). I toyed with the idea of potato bagels, and then I realized my life is far too hectic at the moment to attempt something as time consuming as bagels.

So, I went with my gut. Literally, I obeyed my stomach. It happened to be dinner time, and I found myself staring at the bag of red potatoes I’d bought for the recipe swap. I’d changed my mind a million times about what to make, but ultimately I let my stomach be the guide. I had a sudden and inexplicable craving for mashed potato pancakes, so I just ran with it.

I’d seen recipes for mashed potato pancakes previously, usually marketed as a way to use up leftover mashed potatoes (which it is a genius idea). Sadly, I didn’t have any leftover mashed potatoes. What I did have was raw red potatoes, which meant I would needed to pre-cook and mash them before I could make potato pancakes. But, by this point, I was really set on the idea of mashed potato pancakes, so I was willing to put in the extra effort.

So, I went through the trouble of boiling and mashing the potatoes. I left the skins on and mashed them with fresh herbs from my garden. Once the potato mixture cooled, I formed them into patties and pan fried them in a cast iron skillet with some brown butter. I served them atop a bed of arugula with a dollop of lemon tarragon creme fraiche.

And holy smokes, they were everything I had hoped they would be. They were crispy on the outside, and creamy on the inside. They were hearty, without being heavy. And while I know these “pancakes” are a far cry from a traditional donut, I feel this reinterpretation is completely in line with my palate and style of cooking. Somehow, I turned a potato donut recipe into a seasonal spring dinner! Go figure, I suppose. :)

And, as always, I had a great time. I highly encourage you to visit the Recipe Swap page at Burwell General Store, and take a look at all the other fabulous creations.

Mashed Potato Pancakes with Lemon Tarragon Creme Fraiche

For mashed potatoes (or use leftover mashed potatoes!)
6-8 small red potatoes, washed and cubed (leave skins on)
1 Tablespoon butter
2 Tablespoons nonfat or lowfat Greek yogurt
Salt & pepper to taste
Dash of nutmeg
Dash of smoked paprika
2 Tablespoons minced chives
1 Tablespoon minced fresh sage

Bring a large pot of water to a boil, add in cubed potatoes. Allow potatoes to simmer until cooked all the way through (test with fork or knife for doneness).

Drain water from potatoes. With a potato masher (or other tool), mash potatoes until they reach a smooth consistency. Stir in yogurt in yogurt and butter, mix until creamy. Add in spices and seasonings. Allow potato mixture to cool.

For the potato pancakes
3 cups mashed potatoes
3 Tablespoons flour
1 egg white
Clarified butter

Using a cast iron skillet or griddle pan, heat clarified butter over medium high heat.

Form patties: mix 2 tablespoons of flour and egg white together with the mashed potatoes. Using your hands, form small mashed potato patties, and dusting each patty with flour on the outside. Pan fry until golden brown and crispy on each side (about 4 minutes per side). Adjust heat if the pancakes are browning too fast.

Lemon Tarragon Creme Fraiche
1/2 cup creme fraiche
1.5 Tablespoons minced fresh tarragon
The zest of 1 lemon
Salt & pepper

Mix all ingredients together. Add salt and pepper to taste. Chill until use.

Serve potato pancakes warm, atop a bed of arugula. Top with a dollop of lemon tarragon creme fraiche.