I had big plans for myself this past weekend. BIG plans. The first thing on my to do list: Lemon Oatmeal Ricotta Pancakes.
They did not disappoint. Delicious! Grinding the oatmeal to use in place of flour was a nice trick that I look forward to trying elsewhere. My batter was thin and the pancakes turned out almost crêpe like. Maybe letting it sit for a few minutes would have thickened it, but I had no intention of waiting any longer to try these. Besides I like the light texture.
I topped these with a lemongrass syrup that I made with leftover lemongrass I had. It was the perfect light topping to allow the flavor of the pancakes to shine. Oh and the lemongrass syrup makes a great cocktail too, mix 1 part syrup and 1 part vodka. Shake with ice, strain a serve.
- 1 cup sugar
- 1 cup water
- 2 lemongrass stalks, core, sliced
- Combine sugar, water, and sliced lemongrass core in a small saucepan. Bring to a boil, stir to dissolve sugar.
- Turn heat medium and let simmer for 10 minutes.
- Let cool, cover and keep in the refrigerator.
And that concludes the big plans I had for myself. I had a very productive week and had every intention of lay lowing and relaxing over the weekend. Mission accomplished.