Meyer Lemon Ricotta Pancakes

Meyer lemon ricotta pancakes are fluffy and bright, velvety and custard-like. These light pancakes are much more moist and softer than your typical diner varietal. The ricotta cheese makes these pancakes over-the-top creamy and the Meyer lemon lightens up the rich ricotta.

I worked at a Manhattan restaurant with the most ludicrously delicious lemon ricotta pancakes with Greek yogurt whipped cream and fresh berries. These pancakes were seriously to die for – hands down the best I’ve ever had. I lament I never got the recipe for those delicious pancakes which inspired this attempt at breakfast glory. I didn’t make the Greek yogurt whipped cream because I enjoy these simply with maple syrup, but the tangy yogurt whip really pairs wonderfully with the sweet Meyer lemon ricotta pancakes.

Meyer Lemon Ricotta Pancakes 

  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup sugar
  • 1 cups whole milk
  • 2 eggs
  • 1 cup ricotta
  • 1 tbsp ghee
  • 1 tsp Meyer lemon juice
  • Zest of one Meyer lemon

Whisk together the flour, salt, baking powder, and sugar. In a separate bowl mix the ricotta and eggs adding one at a time, ghee, Meyer lemon juice, Meyer lemon zest, and milk. Mix in the dry ingredients until smooth. Do not over mix.

Heat a pan over medium high heat with enough melted butter or ghee to coat the hot surface. Flip the pancakes when little bubbles appear a cross the top. Cook to a golden brown. Serve with warm maple syrup, fresh berries, and Greek yogurt whipped cream, if desired. Makes 12-14 three-inch pancakes.

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Guava Almond Oat Bars

blue-plate-special

Guava almond oat bars are crunchy, nutty, gooey, and perfectly sweetened with tart guava. Guava is a tropical fruit featured in Cuban cuisine from batidos (shakes), pastelitos, or served simply sliced on Cuban crackers slathered with thick cream cheese. I love eating guava marmalade drizzled over cottage cheese or swirled into plain oatmeal. My abuelos always had Cuban crackers, a bar of guava paste, and Philadelphia cream cheese in the kitchen ready for a sweetly sinful Sunday snack.

guava-bars yummy-piece

I seem to always have an abundance of Quaker Oats in my apartment. I had been religiously eating them for breakfast daily, but I’m over oatmeal for the time being, so I have to find other uses for these wholesome grains. I recently tried a local brand, Mama’s Guava Bars, whose rich, soft guava bars are made with shortbread crusts. These guava bars are seriously delicious, but I wanted something with a crunchier, nuttier, and thicker crust.

arialfreshly-grated-nutmeg

Guava almond oat bars are warmly scented with cinnamon and fresh nutmeg complimented by a tart gooey guava center. These guava almond oat bars are the perfect treat for an afternoon snack paired with a steaming cup of café con leche and a good read.

chopped-guava guava-almond-oat-bar

Guava Almond Oat Bars:

Old-Fashioned Oat Crust:
1 ¾ cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon cinnamon
¾ teaspoon baking soda
½ teaspoon salt
Freshly grated nutmeg
1 cup chopped almonds (4 ounces)
1 ¾ cup old-fashioned rolled oats
1 teaspoon vanilla
1 egg; beaten at room temperature
1 cup (2 sticks) melted butter

Guava Filling:
1 jar Conchita Brand Guava Marmelade
2 shells or 1/3 cup diced guava shells

Preheat your oven to 350F. Grease a 13 x 9 Pyrex dish and line with parchment paper. Mix around 11 ounces of the guava marmalade with the diced guava shells and set aside. Mix the flour, sugar, cinnamon, baking soda, salt, and nutmeg with a whisk. Pulse the almonds in a food processor to coarsely chop unless you bought pre-chopped almonds from the grocery store.

mix-ingredientsoats-and-almondspour-in-melted-butter

Stir in the old-fashioned oats and chopped almonds. Stir in the melted butter and add the beaten room temperature egg. Lastly, add in the vanilla and your crust is complete!

add-in-beaten-eggfinished-mixingcrust-up-close

Press a little more than half of the crust into the bottom of the parchment lined baking dish. Now top the bottom layer with the guava marmalade mixture. Sprinkle the remaining crust as evenly as possible on top of the guava almond oat bars and press to form a rough top crust. Bake the guava almond oat bars for 30-35 minutes or until golden brown and bubbly.

spread-guava-on-toppop-in-the-ovenupclose-right-side

Allow the guava almond oat bars to cool for at least 1 hour- 2 or more hours is ideal so they set well. You can chill the guava almond oat bars in the refrigerator for 20 minutes before cutting into bars.

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Roasted Potato and Egg Skillet

    horizontal-image

Roasted heirloom potato and egg skillet with chopped bacon, onions, and fresh herbs makes an easy oven-roasted breakfast. Breakfast is my favorite meal of the day, followed by dessert in close second. I’m always looking for ways to avoid doing lots of dishes, so I have found different inspirations to bake my breakfast all in one skillet. Doing the dishes is overrated, and I still am not lucky enough to have a dishwasher in my 1926 apartment, whose kitchen is sadly not updated. Alas, I have found ways around this troubling situation, and my roasted potato and egg skillet is a delicious creation borne out of necessity (and a hatred of sudsy dishes).

upclose-fingerlingfingerling-potato

Heirloom and fingerling potatoes have beautiful color and are more tender than their larger varieties. They impress on the plate and make an ordinary breakfast of eggs and potatoes look extraordinary. Once the colorful bouquet of potatoes was fork tender and the bacon crisp, I added a fresh sprinkling of rosemary before cracking 3 large eggs into the cast-iron skillet.

crack-the-eggsbreakfast-is-served

After baking for a little while longer the whites were cooked medium and the golden yolks kept a soft wobbly center- perfect for dipping the crunchy heirloom potatoes. If I had cooked all the parts on the stove-top I would’ve had to use a pan for the bacon, another for the potatoes, and yet another for the eggs. This roasted heirloom potato and egg skillet is easy, delicious, and a one-skillet wonder.

      i-love-breakfast Roasted Heirloom Potato and Egg Skillet 6-8 small heirloom potatoes, scrubbed and diced 2-3 strips bacon chopped ½ onion diced One sprig rosemary diced 3 eggs Parsley and chives for garnish Salt and pepper to taste

Preheat the oven to 350. Dice the potatoes, bacon, and onions. Place in a cast-iron skillet and season with salt and pepper to taste. I chose not to add olive oil or butter because the fat from the bacon would give the potatoes and onions grease for roasting. You can choose to add some oil or butter if you like, but I don’t think it is necessary. Roast in the oven for 10-15 minutes. Take out of the oven to likely mix the ingredients and coat everything in the bacon fat. Continue to roast in the oven for 10-15 more minutes or until the potatoes are fork tender.

bacon-potato-and-onion roasted-onions-potatoes-and-bacon

While the potatoes, bacon, and onions are roasting finely chop the rosemary. When they are cooked through sprinkle the rosemary in the skillet and stir. Create 3 little pockets for the eggs. Crack the eggs into the pockets and put back in the oven for 8-10 minutes.

another-vertical-viewhorizontal-fingerling-breakfast

Leave the eggs in the oven a little longer if you prefer a firmer yolk. Remove the potato and egg skillet and sprinkle with chopped parsley and chives. Breakfast is served!

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page