We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.
3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil
In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.
Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.
so, you have to explain; what is "expeller-pressed canola oil" and why "fine sea salt" over regular sea salt or kosher...
ReplyDeleteI was so excited to see a comment Dianne! Thanks for following. :)
ReplyDeleteYou can definitely use traditional canola oil. We use expeller pressed because it is pressed without the use of chemicals. Hexane is used in the non-expeller pressed methods and extracts larger quantities of oil from the seeds. The jury is out on the impact of hexane so I try to avoid it. I also like the flavor better of expeller pressed.
The recipe called for fine sea salt and I interpreted it as sea salt through a salt grinder. That's what we use for our salt anyway and it worked great. Otherwise I'd recommend using smaller granules if you don't have the grinder.
Cheers!