The Inn On Coventry has these Lemon Ricotta pancakes that make mornings worth getting up for (if only to get back into bed afterward to sleep off the food coma). They taste like a sunny day with melt-in-your-mouth scattered clouds.
The other morning I woke up craving them, but I didn’t want to drive to the Inn and all I had was a grapefruit and some greek yogurt.
That’s why they say: necessity is the mother of invention. Hunger is the father, desperation is the nanny, and unwillingness to change out of pajamas is the kooky neighbor.
Ingredients (adapted from Dara & Co. @ Minnesota Monthly)
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp grapefruit gratings
- 1/2 tsp. salt
- 1/2 cup grapefruit juice
- 3/4 c. plain greek yogurt
- 1/8 – 1/4 cup brown sugar
- 1 egg, lightly beaten
- 3 Tbsp unsalted butter, melted
- 1 28 oz can, emptied, cleaned, and opened on both sides
Thoroughly combine the flour, baking powder, baking soda, gratings and salt in a small bowl. Combine the grapefruit juice, yogurt, brown sugar, egg, and butter until well-mixed in a large bowl. Carefully dump the dry stuff onto the wet stuff, and use a spatula to gently fold the two mixtures together until just combined. I ended up adding another 1/2 cup grapefruit juice because I thought it was too thick, but then the pancakes ended up a little lighter than I was expecting. Heat a skillet on medium heat, put a 28-oz on it, then spray the inside of the can and the part of the skillet encircled by the can. Pour a thin amount of batter into the circle using a spoon and spread it out with the back of the spoon. Wait about 10-15 seconds, then lift the can. After about 1 minute or when bubbles form on the periphery of the pancake, flip over. When done, transfer to a plate or to a cookie sheet in the oven at 200F if you’re trying to make a bunch at once. Serve with powdered sugar, butter, maple syrup…yup.