low carb lemon ricotta pancakes

[shannon_f_r]

I've been on a pancake kick lately, but I was getting kind of bored with the Protein Power Lifeplan version, which are basically just sour cream, eggs, soy protein powder, and olive oil. They're fine for a weekday morning, but I have a weekend breakfast reputation to maintain, despite my dietary quirks--and until I find my relatively inexpensive

Comments

[susanlee178]

mmmh foodgasm.

[songofapollo]

I don't understand the pancakes. There's nothing like flour. How can those ingredients creates something approximating a pancake? Cheese, eggs, baking powder, oil, and soy protein powder...it's amazing that it turns out as anything solid and cakelike.

[shannon_f_r]

I know what you mean, but it looks and tastes like a pancake. As with most things in this world, I guess what really matters is what you put in it and what you put on it. I wouldn't say the taste was identical--although it was quite good--but the form is definitely there. When you mix these ingredients together, they become a batter, and one batter is more or less like any other batter. I've also come across and used good recipes for crepes that use wheat gluten, eggs, and butter, and once you've wrapped something up in it, you can't tell that the egg taste predominates slightly more than it does in regular flour crepes. Once I get my waffle iron, I'm going to try a couple of different waffle batter recipes

[circumfession]

Oddly enough, I think the essential ingredient in crepe/pancake-esque items is the egg, not the flour. The egg with bind almost anything, and you just need a powdery-not-fully-dissolved item to give it body and texture.

Shannon: have you tried using almond flour? (not ground almond meal...but rather the "stuff" that's left after the oil has been pressed out). It's apparently quite popular in low-carb baked goodies, and the mild almond taste is considerably preferable to a soy aftertaste.

[shannon_f_r]

I have tried almond flour, but it has a significantly higher carb count and therefore a higher glycemic index than the soy, so if the soy works well enough, I try to use it instead. I've also heard that there's a Bob's low carb baking mix (the ones that come in the somewhat pretentious looking packaging at Berkeley Bowl), but it seems only to be available online, and not with free Amazon prime, either. For things that are more baked good-like (muffins, etc.) I'll definitely use the almond flour, but in the ricotta pancakes, you can't even taste the soy next to the eggs, lemon extract, and lemon zest

[circumfession]

dear god, that looks amazing. I actually love breaded chicken tenders (when I worked at Arby's in high school, the tenders were the only thing from that restau rant that didn't disgust me, after seeing how it's made).

My deep frying attempts have been disastrous. (I nearly set the apartment on fire the last time...definitely incinerated a tube of paper towels. Luckily, one of my dinner guests is a bona fide fireman and managed to contain the damage). Any hunch if this might work with pan-frying, or in the oven?

[shannon_f_r]

Could work with pan frying, but I'm not sure--the breading might come off. I think the trick with deep frying is just to use a deep and heavy enough pot. My dutch oven is about 3.5 inches high with a 7.5 inch diameter, and despite my general klutziness, it worked fine. Just make sure that you have enough space on both sides of your stove. I put the uncooked tenders on one side and the paper towels for drying them on the other, and use a slotted spoon to scoop them out of the oil. The major downside of it is that it uses a ton of relatively expensive oil--but my grocery store only had one brand, and maybe it could be procured for cheaper elsewhere. I also think canola would work fine, and canola's pretty cheap. I like the flavor of peanut oil better.

ipoteche gerit

[anonymous]

Hello

ricoartazione aortica

[anonymous]

Hello