I know I am growing up when I prefer a trip to a Farmer's Market over the mall.
Sarasota Farmer's Market is one of my favorites. Last week, my mom, O and I spent the morning tasting orange juice, cheeses, pickles and strudels. We ogled fresh produce and sipped ice coffees. O and I danced to a live band. It was heaven.
Here's O and I. He is such a good sport-even tasting the kale chips!
We couldn't help feeling so alive amidst the produce, crowd and creations surrounding us! All under the glorious,warm Florida sun!
The only souvenirs we brought home to chilly Massachusetts were from our special morning at the Market.
Today, we try keeping the yummy-happy feeling of the Sarasota Farmer's Market alive by using a precious
Florida lemon (the snap peas we ate on the plane; the kale we put into this yummy baked kale/egg/feta recipe).
serves 3-4 people
Adapted slightly from The Green Market Baking Book
2 cups ricotta (we were a little short and just added extra whole milk)
4 large eggs, separated
zest of 1 lemon
pinch of salt
dash of pure vanilla extract
2 tablespoons honey
1 c. all-purpose flour
7 TBSP unsalted butter, melted, plus additional butter to cook pancakes
1.5 c. fresh or frozen blueberries
Heat oven to 200. Have tin foil & a cookie sheet handy.
Beat ricotta and egg yolks together in a mixing bowl with lemon zest, salt, vanilla extract and honey. Stir in the flour and 7 TBSP melted butter, working with batter until just combined.
Use remaining butter to grease your heated skillet/griddle. As pancakes cook, add a few blueberries to each
Wrap cooked pancakes in foil and keep in warm oven until ready to eat. If you want to get really fancy, you could warm your plates in the oven, too.
Adapted slightly from The Green Market Baking Book
2 cups ricotta (we were a little short and just added extra whole milk)
4 large eggs, separated
zest of 1 lemon
pinch of salt
dash of pure vanilla extract
2 tablespoons honey
1 c. all-purpose flour
7 TBSP unsalted butter, melted, plus additional butter to cook pancakes
1.5 c. fresh or frozen blueberries
Heat oven to 200. Have tin foil & a cookie sheet handy.
Beat ricotta and egg yolks together in a mixing bowl with lemon zest, salt, vanilla extract and honey. Stir in the flour and 7 TBSP melted butter, working with batter until just combined.
lemon zest
Wait, that's my baby's fuzzy, blond hair!
Here's O's lemon zest.
Whip the egg whites until stiff peaks form. With a rubber spatula, gingerly fold half of the whites into the batter, then fold in remaining half. Don't worry if the resulting batter is lightly striped with whipped whites---they'll make the pancakes light and airy.
.
Wrap cooked pancakes in foil and keep in warm oven until ready to eat. If you want to get really fancy, you could warm your plates in the oven, too.
We hope you can catch the upbeat Farmer's Market spirit with every bite of your luscious, lemon pancakes. Actually . . . these are really more like decadent little cakes than pancakes.
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