A breakfast so good, I could eat it all day long 🙂
Blood Oranges..ohh how much I love them! It’s pretty much the only citrus I purchase this time of the year. With their bright ruby red color palette, they bring a ray of cheerfulness among the darker winter months.
I had a bowl of fruit that didn’t get used in a timely fashion, so I made Marmalade! It is delicious, rich, fresh and mostly, something that has a myriad of applications.
I would use this Marmalade on Salmon, Pork, and of course…..Pancakes!
So, here we go, Breakfast never tasted this good.
[gm_box title=”Whole Wheat Ricotta Pancakes~ NO Sugar, NO butter~ with Citrus Rosemary Marmalade” color=”#AA0″]
(Marmalade recipe adapted from the Herbfarm cookbook)
For the MARMALADE you need to start A DAY BEFORE.
INGREDIENTS (makes about 3 quarts)
- 2.5 lb Oranges (I used blood oranges)
- 2 large Meyer lemons (I used a regular lemon and a tangerine)
- 6 C cold water
- 6 C granulated sugar
- 1 C Coconut sugar
- 1 C Demerara sugar
- 6 (6in) sprigs of fresh Rosemary
- 2 star anise
Wash and wrap the rosemary in a cheesecloth. Close tightly with twine.
Wash oranges and lemons. Slice in half vertically, place cut side down, then slice into thin slices.
I instead cut them into chunks because I wanted larger pieces, personal preference, I guess.
Place citruses in a large pot and cover with the water. Let soak at room temperature for up to 24 hours. This releases the pectin and softens the rind.
The next day, bring the pot to a boil and boil for 30 minutes. Stir in the sugars, star anise, and the rosemary bundle and cook on low heat, stirring often, until the Marmalade has gelled, about 2 hours.
Remove rosemary bundle from the marmalade. Store in clean jars, refrigerated OR can it.
Now, it’s pancakes time!!
PANCAKES RECIPE (makes about a dozen)
- 1 C plus 2 T Whole Wheat White Flour
- 1 t baking powder
- 1/2 t baking soda
- zest of a citrus (I used orange)
- 2 T liquor (I used Grand Marnier)
- 1/2 Vanilla (I used vanilla powder)
- 1 1/2 C Whole milk Ricotta
- 1/2 C Vegetable oil
- 1/2 C Whole milk
- 3 eggs
Mix the dry ingredients.
Mix the Ricotta cheese with the milk and the vegetable oil. Then add the eggs.
Now add the liquid to the dry and mix thoroughly. Add the zest and liquor.
The batter is very thick. As it gets thicker with time, you can add more milk.
Cook the pancakes, about 1/4 C at a time.
Top the pancakes with the Marmalade and enjoy. No syrup needed!!
Until next time, Mangia! and Ciao!
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