Getting to know our guest bloggers has created friendships that wouldn't exist otherwise. Shulie Madnick of Food Wanderings is a truly gifted food blogger and a good friend of ours. We're so excited to finally feature her - CookKosher
I would like to thank Leah for having me guest for Passover in her beautiful space here at Cook Kosher. Sheâ€™s been a wonderful support and a wise sound board. I am privileged to call her a friend and hope that one day soon our paths will cross in real life.
I find it challenging to maintain our Sunday pancake weekend tradition going during Passover but then I was determined to experiment in the kitchen. I am happy to report that these Ricotta Meyer Lemon Coin pancakes are so decadent, dare I say sophisticated, that I would definitely make them again on any given day of the year, not just on Passover. I love to think of them as mock blinis.
I switched from our traditional Sunday morning crepes (blintzes) and rolled oats pancakes this past weekend and was curious to get my guys feedback. They absolutely loved them. I find the ricotta texture complements the matzo meal flavor and consistency extremely well. What elevates these ricotta pancakes is the delicate tasting and fragrant, similar to besamim, Meyer lemon. Meyer lemons bring these pancakes up a notch and the result is sensational. Serve with Meyer lemon curd or maple syrup and blueberries on the side.
Meyer lemon trees are a citrus native to China. With a thin skin and deep yellow with a tinge of orange color, they are reminiscent of a cross between a lemon and a mandarin. Meyer lemons were more of an ornamental tree grown in pots, now grown extensively in California for culinary purposes. Meyer lemons can be found in many supermarkets nowadays including Whole Foods, Shoppers (in DC area), Wegmans and Costco, just to name a few.
Ricotta Meyer Lemon Coin Pancakes (or Mini Ricotta Meyer Lemon Pancakes)
Makes about 2 dozen 2 Â½- 3 inch pancakes
2 eggs, separated
Â½ cup matzo meal
Â½ cup milk
Pinch of salt
3 tablespoons sugar
Â½ cup ricotta cheese
Juice of 1 Meyer lemon
Â½ teaspoon vanilla extract
2 tablespoons vegetable oil
Heat up a large iron skillet, a griddle, or a frying pan.
Whip egg whites on medium speed until start foaming. Add 1 tablespoon of sugar and continue whipping on high until reaches a soft peak.
Whip egg yolks on high until a light yellow coloring is reached. Add 2 tablespoon sugar and continue whipping until fluffy.
Add ricotta cheese, lemon juice, pinch of salt and vanilla to whipped egg yolks and continue whipping on low medium speed. Add Â¼ cup milk and Â¼ cup of matzo meal and continue mixing on low speed. Incorporate remainder of Â¼ cup milk and Â¼ cup of matzo meal.
With a rubber spatula fold whipped egg whites into egg yolk mix. Incorporate well.
Grease skillet generously with 1 tablespoon of oil and test one pancake first, adjust heat accordingly. If skillet is too hot the pancakes will darken quickly so reduce heat. The skillet might not be hot enough on the other hand so wait few minutes longer before testing next pancake.
Brush with more oil as needed throughout.
Cookâ€™s note: These pancakes are very delicate and sublime. If you want it to have a thicker consistency, add 1-2 tablespoons extra matzo meal to the batter. You can also use regular lemon if you cannot find Meyer lemons. The flavor will be more lemony than the more delicate Meyer lemon.