Lemon Ricotta Pancakes (submitted by Elisabeth B)
1 1/2 C all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 C buttermilk
2 large eggs, separated
1/4 C sugar
3/4 C ricotta
1 T grated lemon zest (I also added a tablespoon of juice to make it more lemony)
melted butter
Whisk together flour, soda, salt. In another bowl whisk together buttermilk, egg yolks, sugar, ricotta, and lemon zest and juice. Add buttermilk mixture to flour mixture and stir until just blended.
In a separate bowl, whisk egg whites until soft peaks form. Fold beaten egg whites into ricotta mixture until blended.
Cook on hot skillet brushed with melted butter, about 1/4 C of batter per pancake.
I made a warm blueberry sauce by cooking blueberries with some cornstarch and water, and some sugar until thickened, and served the pancakes with the fruit sauce and powdered sugar. You could serve it with any berries, fresh or cooked. These pancakes are so moist, I hope you enjoy making them!
Quiche Lorraine (submitted by Ellen P, recipe from her brother Robes)
In a bowl whisk 3 eggs, 1 cup heavy cream, and a dash of salt and pepper. Sprinkle 1 cup grated cheese (swiss, monterrey jack, cheddar, etc.) ini the bottom of a prepared 8-inch pie crust. Crumble eight strips of cooked bacon in pie crust. Pour cream mixture over it. Dot top of quiche with butter. Bake 45 minutes at 350 degrees.
Note: this is a bit like a pizza. If you don't like bacon, use ham. It is also good with chopped onion and pepper. Always use cheese with whatever else you choose.
Potato and Red Pepper Frittata (submitted by Shaunna B, from Martha Stewart)
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced
- 1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
- 2 russet potatoes (about 1 pound), peeled and cut into thin slices
- Coarse salt and ground pepper
- 8 large eggs
- 2 teaspoons chopped fresh rosemary
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.
- I like to serve it with mixed greens with Balsamic dressing on them on top
