Cross it off my list!

I had big plans for myself this past weekend.  BIG plans.  The first thing on my to do list: Lemon Oatmeal Ricotta Pancakes.

 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.

 Lemon Oatmeal Ricotta PancakesI 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.

Lemongrass Syrup
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 12
Ingredients
  • 1 cup sugar
  • 1 cup water
  • 2 lemongrass stalks, core, sliced
Instructions
  1. Combine sugar, water, and sliced lemongrass core in a small saucepan. Bring to a boil, stir to dissolve sugar.
  2. Turn heat medium and let simmer for 10 minutes.
  3. 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.

11 comments

  1. Biz says:

    I never would have thought to grind oats for flour – I’ll have to give that a try – but I always let my batter sit for a minimum of 15 minutes, sometimes a half hour – I likes my cakes fluffy.

    Isn’t this weather awesome? I plan on getting a 9 mile bike ride in at lunch. 😀

  2. Jane says:

    Love your cocktail ideas 🙂 Where do you find lemongrass stalks – just at the regular grocery store, or did you have to go to a speciality store? I have been looking around me, but I haven’t been able to find any ….

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