butterscotchblastoff

Kick start your day with a good breakfast

Kitchen Experiment–Will Pancake Batter Keep in the Fridge?

on September 4, 2013

I can’t bear to waste good food, so I try to make breakfast for one since my wonderful husband usually doesn’t eat in the morning. Tuesday’s recipe for lemon-ricotta pancakes with plum sauce wasn’t easy to downsize, so I saved the batter and the sauce in the fridge for 24 hours. Does pancake batter keep in the fridge? The answer is a resounding no.

Well, let’s just say it was like “Groundhog Day” without the chance to improve. And I’d call that more like “No Exit.” Sartre’s idea of hell  is not the way I want to start my day.

He knew a good cafe, I'll give him that.

He knew a good cafe, I’ll give him that.

For those who have a willing contingent at home in the morning, Lauren’s recipe makes 4 servings, about 12 4-inch pancakes. For the recipe,

Lemon-Ricotta Pancakes with Warm Blueberry Sauce

Copyright © 2001 by Lauren Chattman

1 cup unbleached all-purpose flour

1 tsp baking powder

¼  tsp baking soda

¼  tsp salt

3 TBSP sugar

¾ cup whole-milk ricotta cheese (cottage cheese can be substituted)

¼  cup strained fresh lemon juice

1 large egg

2 TBSP unsalted butter, melted and cooled

1 tsp pure vanilla extract

1½ tsp grated lemon zest

Nonstick cooking spray

1. Stir together the flour, baking powder, baking soda, salt and sugar in a small mixing bowl.

2. Combine the ricotta, milk, lemon juice, egg, cooled melted butter, vanilla, and lemon zest in a large mixing bowl. With a wooden spoon, stir in the dry ingredients until just combined.

3. Spray the surface of a griddle or a large skillet with cooking spray. Heat it over medium high heat. Test the griddle or skillet after a couple of minutes by drizzling a few drops of water onto the cooking surface. if the drops sizzle and evaporate, the surface is hot enough.

4. Turn the heat down to medium. For each pancake, spoon or ladle about ¼ cup batter onto the surface and cook until the top begins to bubble and the bottom is golden, 2 to 3 minutes. Check occasionally to make sure the pancakes aren’t cooking too quickly, and adjust the heat if necessary. Flip each pancake and cook it until it is golden on the second side, an additional 2 minutes. Serve immediately or keep warm in a preheated 200-degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, removing the pan from the heat and spraying the cooking surface with more cooking spray before beginning each new batch.

Warm Blueberry Sauce

makes 1 cup, enough for 4 servings of pancakes

1 cup fresh or frozen blueberries

¼  cup water

1 TBSP sugar, or more to taste

1 tsp strained fresh lemon juice

1 TBSP unsalted butter.

1. Combine the blueberries, water, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until the sugar dissolves and the liquid is slightly thickened, 5 to 8 minutes (frozen blueberries will take longer than fresh). 2. Remove the pan from the heat and stir in the butter until it is melted. Serve the sauce warm or pour it onto a tightly covered container and refrigerate for up to 3 days. Reheat it before serving (but do not boil, or the butter will separate out).

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