Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
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Ricotta Pancake Roll Ups3 eggs, separated2 cups ricotta cheese, divided1/3 cup milk1/2 cup all purpose flour2 tsp sugar1/2 tsp baking powder1/4 tsp salt1/3 cup confectioners sugar, plus extra for garnish1/2 tsp vanilla extract1 cup fruit preserves (whichever flavor you prefer)Non-stick cooking sprayIn a large bowl, combine the egg yolks and 1 cup of the ricotta cheese.  Blend with an electric hand mixer until well combined.  Add the milk, flour, baking powder, and salt, mixing well.  In another large bowl, beat the egg whites until solid peaks form.  Gently fold the egg whites into the ricotta mixture.Spray a large pan or flat griddle with the non-stick spray and warm over medium heat.  Using a soup ladle, spoon the batter onto the hot griddle.  Cook until the tops are bubbly and the edges turn light brown, then flip and cook until the other side is golden.In a medium bowl, combine the remaining ricotta, confectioners sugar, and vanilla until well blended.  And in a second medium-sized bowl, warm the preserves in a microwave oven.To assemble, pour the warm preserves onto the middle of the pancake, then do the same with the ricotta filling.  Roll the pancake up, seam side down, and sprinkle the reserved confectioners sugar and any extra fruit preserves on top.Makes 10-12 pancakes.Approximate Nutritional Values: http://www.food.com/recipe/cranberry-ricotta-pancakes-160639 

Ricotta Pancake Roll Ups


3 eggs, separated
2 cups ricotta cheese, divided
1/3 cup milk
1/2 cup all purpose flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup confectioners sugar, plus extra for garnish
1/2 tsp vanilla extract
1 cup fruit preserves (whichever flavor you prefer)
Non-stick cooking spray



In a large bowl, combine the egg yolks and 1 cup of the ricotta cheese.  Blend with an electric hand mixer until well combined.  

Add the milk, flour, baking powder, and salt, mixing well.  

In another large bowl, beat the egg whites until solid peaks form.  Gently fold the egg whites into the ricotta mixture.

Spray a large pan or flat griddle with the non-stick spray and warm over medium heat.  Using a soup ladle, spoon the batter onto the hot griddle.  Cook until the tops are bubbly and the edges turn light brown, then flip and cook until the other side is golden.

In a medium bowl, combine the remaining ricotta, confectioners sugar, and vanilla until well blended.  And in a second medium-sized bowl, warm the preserves in a microwave oven.

To assemble, pour the warm preserves onto the middle of the pancake, then do the same with the ricotta filling.  Roll the pancake up, seam side down, and sprinkle the reserved confectioners sugar and any extra fruit preserves on top.

Makes 10-12 pancakes.



Approximate Nutritional Values: http://www.food.com/recipe/cranberry-ricotta-pancakes-160639