13 June 2011

Lemon Ricotta Souffle Pancake with Marionberries

Lemon Ricotta Souffle Pancake with Marionberries
When I saw this recipe from Laura Davis, a talented contributor of the Honest Cooking Network that I am a part of, I knew it would show up in my kitchen soon. I always seem to have leftover ricotta cheese so looking for ways to use it is a monthly quest. Having a special treat on the weekend for brunch is a way to treat yourself for being a control freak in the calorie department all week.

Ricotta is traditionally made from the whey left over from cheesemaking, ideally from the whey of buffalo mozzarella or sheep's milk. But if you're like me you have no access to cheesemaking by products. But delicious fresh ricotta can also be made by using readily available cow's milk, or as I did a blend of cows milk, buttermilk and cream. (The recipe will be forthcoming in a subsequent post). You will be surprised at how easy it is!!!!

To make my breakfast treat even more special I found some frozen Marionberries from Oregon at our local market. Marionberries are a bright, glossy blackberry with medium to large fruit, somewhat longer than wide, named after the Marion Valley where they were developed. It's here that they thrive and supply 90% of our crop. There are only a handful of areas in the world where these caneberries thrive and Oregon's Willamette Valley, known as the Caneberry Capitol of the World, offers the most favourable of all climates. The Valley's moist spring rains, and summers that are warm in the daytime and cool at night, provide just the right conditions to produce berries that are sweet and plump. The berry's taste is distinctively sweet, yet has a mildly tart and lasting flavor. It has a serious following among berry aficionados and highly prized by chefs and home cooks alike.

Weekends are for pancakes!!!!!So grab a cup of coffee, the Sunday newspaper, put your feet up and enjoy!


**Lemon Ricotta Souffle Pancake with Berries**

  • 3/4 cup (75 g) of all purpose flour
  • 1/3 cup (63 g) of sugar
  • 1/2 teaspoon salt
  • 4 eggs separated
  • 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
  • 2/3 cup (165 g) of ricotta, whole or part skim
  • 1/4 cup (60 ml) of lemon juice
  • zest of a lemon
  • 1/2 teaspoon of vanilla
  • 1/4 cup (42 g) of fresh or frozen berries ( I used Marionberries)
  • Turbinado or raw sugar for sprinkling over the top
  • Confectioners sugar for a light dusting
  • A light maple syrup or Lyle’s golden syrup
1. Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

2. Mix flour, sugar and salt in a bowl.

3. Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

4. Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

5. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.

6. Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.

7. Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.
Serves 4 - 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

35 comments:

  1. I love baked pancakes. So much more group-friendly, since half of your guests aren't sitting around waiting on their batch to leave the griddle. Looks like a winner. Cheers!

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  2. We make weekend breakfasts special around here. I can't wait to surprise my husband with this dish. We should have black and red raspberries in the farmers' market very soon.

    Best,
    Bonnie

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  3. That is a fabulous treat! I really have to try that speciality.

    Cheers,

    Rosa

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  4. This will make a wonderful Father's Day brunch dish. Thanks for taking the work out of planning my menu, Val. Can't wait to try this.

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  5. Vall I adpre lemon and ricotta!! so I think this is the best! huggs, Love your plate! gloria

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  6. I'm loving this recipe, Val. What a super Sunday and/or brunch recipe. Wish we could get marionberries here, but imagine blackberries or even raspberries will do just fine.

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  7. This is atraet beyond treat! Fantastic!

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  8. This looks heavenly...great for brunch on Father's Day...or, just because!

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  9. AnonymousJune 13, 2011

    I also always have leftover ricotta!

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  10. I've been giving myself a calorie-free treat day once a week and this is so going to have to happen at my next breakfast! The ricotta sounds like it makes it extra delicious!

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  11. I love your blog's name and I love this recipe too!!! :)

    New fan!!!
    :)

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  12. Marionberries are really nice. I like the idea of baking the pancake: my pancake skills are not very good.

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  13. I love this... although I'd probably make it for tea.... I have no ambition in the morning, even on weekends. Afternoons, on the other hand, are deserving of sweet treats.

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  14. YES! And I highly doubt I will be able to save this for a weekend. I'm thinking dessert, breakfast...maybe even lunch! Lovely.

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  15. Oh this has my name all over it Val, love ricotta anything. I've had marionberries before, what a great combo you put together.

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  16. Val,

    a soufflé pancake is a first for me. What a delicious morning treat for the week-end!

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  17. Val, this looks totally ah-mazing!!

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  18. This looks just wonderful. I'll have to look around for marionberries, but now I know what to make with them!

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  19. The marion berries caught my eye, here - and you never disappoint. I really appreciate the detail regarding their origin, shape and flavour. It drives me crazy when people write about food and forget to write about how it tastes. This dish looks very much like a Clafoutis to me... do you find it similar, or is it strictly souffle? A pancake souffle sound so intriguing that I imagine it might be a creative take on the Clafoutis.
    In any case, I am motivated, as always, when I drop by here.
    :)
    Valerie
    (which I wish was more often!!! grr)

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  20. What a lovely dish for the Father's Day weekend. I love the pairing of lemon/cheese with the berries. We are especially fond of marionberries because the seeds are not the problem that can be encountered with standard blackberry varieties. I really have to try this recipe. I think I'm going to declare today to be a breakfast for dinner day. Have a great day. Blessings...Mary

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  21. I just happen to have ricotta in the fridge... this looks beautiful and delicious!

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  22. Now this is fantastic Val. I'm planning a brunch and was looking for things to add and this just said "pick me" - I love it. I don't think I've ever seen marionberries. It almost looks like a clafouti.

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  23. I've never made a baked pancake but love the idea. This sounds wonderful. I just wish I could get my hands on some of those Marionberries!

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  24. I'm imagining that marion berries are like blackberries in which case I can't wait to try this recipe - and make my own ricotta - something I've had on my list for a while. I hope you try it soon and let us know the secrets.

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  25. thanks for stopping by and good luck... this looks great I love ricotta in desserts so a must try for me just beautiful!

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  26. You had me at Lemon Ricotta. I have just stumbled across your blog and I think it is wonderful!

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  27. I want this for brekkie tomorrow!

    I recently found some inrcredibly fresh ricotta that was so good I started eating it as a snack. I could see how it would play well in this dish. Now I'm feeling creative.

    I hear "marionberry" and think "Marion Barry." I need to get that connection out of my head!

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  28. This looks so good, Val. I am bookmarking this one for sure - I, too, always have leftover ricotta. What a special breakfast!

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  29. This looks delightful, Val. And yes, homemade Ricotta is so simple that I try to make it myself anytime I'm going to use it. The only time I don't is if I've not planning well enough. ahem. I would love to eat this right now :D

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  30. Came across your blog on foodbuzz & am your newest follower!!!
    - Jessica @ http://cajunlicious.com

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  31. Wow! I love that these are like a pancake pie. Super easy! I've never had Marionberries, but have you had olallieberries? I see this at the breakfast table really soon! LOVE anything with ricotta. I'll bet these are really light.

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  32. Val, I think your desserts are some of the most gorgeous on the internet. Happy weekend.
    Sam

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  33. With results like this, how can one not try this? Homemade ricotta is also on my radar.

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  34. This looks like an absolutely delightful brunch item! I will have to try this one!

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  35. In my opinion it looks very good and i`m sure that is delicious, so i will try your recipe, thanks a lot for sharing.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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