Looking for that last minute get away….trying to figure out the perfect gift for the Mom or Moms in your life? Here is a recipe for a wonderful weekend, check in at Lindsay House Bed & Breakfast, enjoy a glass of iced tea and a home baked treat. Enjoy an evening meal at one of the many area restaurants, grab a good night’s sleep in one of our restful rooms. Awaken to the aromas of a home cooked gourmet breakfast, and peek outside your door to see a beverage tray awaiting you. After breakfast explore Waupaca County and all the things it has to offer. Enjoy all of this and so much more and pay for just one night, yet stay for 2. Also receive the recipes of the dishes that you enjoyed here, so you can recreate them at home for your loved ones, or just when you want to remember your time with us. $238 value for a mere $119 + tax. Mention this special when you call to book for May 6th-8th!
Well as many of you may know I am somewhat of a foodie and love to try new recipes, or twists on recipes I hadn’t thought to do. So I tried some new things over the weekend on some guests and they seemed to enjoy them so I thought I would share them with you. The first was a Strawberry Ricotta Pancake recipe which is a recipe originally presented by Magnolia House Bed & Breakfast, Fredricksburg TX. However as I sometimes, who am I kidding, most of the time do, I reworked the recipe a little, based on several factors such as ingredients on hand and to be really honest, what I really feel like doing on any given morning. This is the recipe that I came up with for my version of Strawberry Ricotta Pancakes with Orange Sauce.
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. sugar
1/4 tsp. salt
3 Tbsp. melted butter
1/2 cup ricotta cheese
3/4 cup buttermilk
2 egg, separated
grated zest of 1 orange
3/4 cup thinly sliced fresh strawberries
In a large mixing bowl whisk together the dry ingredients. In a separate bowl combine the melted butter, ricotta cheese, buttermilk, egg yolks and orange zest. Mix well. Add the milk mixture to the dry ingredients, stir to combine, though be careful not to over mix, as this will create a tougher texture for your pancakes. In a mixing bowl, beat the egg whites until soft peaks form. Gently fold the egg white into the batter. Heat griddle over medium heat, and butter lightly. Drop batter by 1/4 cupfuls onto griddle, place several slices of strawberries on each pancake. Cook pancakes until bubble form on top and bottoms are golden brown, turn pancakes over and cook until bottoms are golden brown, approximately 2 to 3 more minutes.
In a small pan, mix 2/3 cup sugar with 2 to 3 Tbsp. of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp. of butter, and 2 to 3 Tbsp. of orange zest and 1/4 cup freshly squeezed or store bought orange juice. Stir until the butter melts, serve and enjoy! May be stored in a container in the fridge for a week or so.