TWO WINNING RECIPES IN THE BEDANDBREAKFAST.COM PANCAKES CONTEST


Lemon Buttermilk Ricotta Cheese Pancakes
with fresh berries and sweet lemon sauce
as seen on Chronicle, February 27, 2008, Main Street Back Roads: NH
The Arbor Inn, Rye NH
(603) 431-7010
Arbor Inn
Joanne Nichols, InnKeeper

1 1/2 cups unbleached all purpose flour
2 T. granular sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs separated
2 T. vegetable oil
1 1/4 cups buttermilk
1/2 cup ricotta cheese
1/4 cup orange juice
1 tsp. lemon extract
1 T. lemon zest
2 cups of assorted fresh berries (blueberries, raspberries, blackberries, cut strawberries) use any or just one type of berry

Mix together the flour, sugar, baking powder, baking soda and salt and set aside.
In a separate bowl, combine the egg yolks, oil, buttermilk, ricotta cheese, orange juice and lemon extract.
Whisk together until smooth.

Make a well in the center of the dry ingredients and pour in the liquid mixture.
Mix together until flour is just incorporated. Sprinkle top of batter with lemon zest.
In a small stainless steel bowl, beat egg whites just until stiff. Fold the egg whites into the batter just until incorporated.
Let set for 10 to 15 minutes.
While batter is setting up, make your lemon sauce.

Sweetened Lemon Sauce

1 cup granular sugar
1/2 cup salted sweet cream butter
1/4 cup water
1 large egg yolk
1 T. lemon zest
3 T. fresh lemon juice
Combine all ingredients in a medium sized stainless steel sauce pan stirring constantly until the butter has melted and the sugar has dissolved on medium heat.
Bring sauce to a boil, uncovered, and lower the temperature for one to two minutes
Remove from heat and let set, keeping warm until ready to serve.
Butter large skillet and warm on medium to low flame or low heat.
When butter begins to bubble, carefully drop batter on hot skillet, approximately 1/4 to 1/2 cup per pancake.
Let the pancakes rise on the pan slightly, then place assorted berries on top of each pancake pressing slightly into the batter.
Once bottoms begin to brown, turn pancakes over to finish cooking just until lightly browned.
Place finished pancakes on a large platter and top each with sweet cream butter, powdered sugar and pour warmed lemon sauce over the top.
Garnish with fresh strawberries or berries of choice or lemon wedges.

Makes approximately 15 pancakes.

Cranberry Caramel Almond Pancakes
Colby Hill Inn, Henniker, NH
(603) 428-3281
Colby Hill Inn
Cyndi Cobb, InnKeeper

Total preparation time: 10 minutes
Serves: 10

Ingredients:
5 cups Flour
1/2 cup Sugar
1/4 cup Baking Powder
1 teaspoon Salt
1/2 cup Canola Oil
4 Eggs
1 tablespoon Vanilla
3-4 cups Milk
2 cups Dried Cranberries (soak in ½ cup orange juice to reconstitute)
1/2 cup Slivered Almonds

FOR THE CARAMEL DRIZZLE
1 1/2 sticks Butter
1 1/2 cup Brown Sugar
a dash Cinnamon
1 1/2 cup Heavy Cream

Steps:
Mix dry ingredients together.
Add eggs, oil vanilla and milk into dry ingredients.
Fold in drained cranberries and slivered almonds.
Place ½ cup of of batter on an oiled or buttered griddle.
Drizzle scant caramel sauce on top of each pancake.
Cook until bubbles form and flip over.

Caramel Drizzle Method:
Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil.
Add dash of cinnamon and then add heavy cream while stirring.
Stir and cook until mixture comes together and thickens slightly.
As mixture cools down it will thicken.
Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust with confectionery sugar if desired.
Makes 10 servings of 3 pancakes each.
Tips for Perfect Pancakes -Do not over mix ingredients; mix just until everything is incorporated -
For lighter pancakes, beat egg whites and yolks separately and fold fluffy egg whites into batter at the last minute -
Be patient; don't turn pancakes until those 'telltale' bubbles appear
Use real, warmed maple syrup