Icebox Cafe's Lemon Ricotta Pancakes

Whipped cream cheese:

3/4 cup heavy cream
2 teaspoons powdered sugar, more to taste
1/8 teaspoon vanilla extract
3 ounces cream cheese
1 tablespoon sour cream
1 tablespoon lemon zest, from about 2 lemons

In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.

In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.

Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.

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Lemon Ricotta Pancakes:

1 1/2 cups sugar
1 1/4 cups (5 1/3 ounces) flour
2 teaspoons baking powder
8 eggs, divided
2 cups ricotta cheese
1 tablespoon lemon juice and zest from 2 lemons
1 pound (4 sticks) butter, melted

Heat the oven to 350 degrees F.

In a medium bowl, sift together the sugar, flour and baking powder.

In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.

In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.

Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).

The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.

Makes: 8 Pancakes.

Source: LA Times.

1892 East's Crispy French Toast

Ingredients:
6 eggs
1 cup half and half
3 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cornflakes
1 cup crumbled palmiers (you can substitute 1 extra cup cornflakes)
3 tablespoons powdered sugar, plus more for dusting
Oil for deep-frying
4 slices sourdough bread, cut into ž-inch slices

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Apple topping:
3 Granny Smith apples, peeled and sliced
1 tablespoon ground cinnamon
1/4 cup light brown sugar
Salt
2 tablespoons cold water
1 tablespoon cornstarch

Apple topping preparation:
In a medium saucepan, combine the apples, cinnamon, brown sugar and a pinch of salt over low heat. Cook, stirring until the apples are tender but not mushy, 8 to 10 minutes. While the apples are cooking, combine the water and cornstarch in a small bowl. Add the cornstarch mixture to the apples and increase the heat to high, stirring until the liquid bubbles and thickens. Remove from heat and hold in a warm place.

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Procedures:
In a medium bowl, beat together the eggs, half and half, sugar,
vanilla, cinnamon and nutmeg to form the batter.

In a food processor, grind the cornflakes with the palmiers and
powdered sugar to a coarse, sandy texture.

Heat the oil in a wide pot or deep fryer until it reaches 350
degrees.

While the oil is heating, start preparing the French toast: Dip the
bread in the batter to soak, then press the soaked bread into the
crust mixture on both sides to form a good coating. Place the bread
in the fryer, careful not to crowd, and fry until the crust is
golden-brown, about 2 minutes.

Drain the French toast on paper towels to remove any excess oil,
then arrange on a plate and top with apples and a dusting of
powdered sugar. Serve immediately.

Serves: 4 person

Source: LA Times

The Cheesecake Factory French Toast Napoleon

Ingredients:
2 cups French Toast Batter (see below)
6 slices egg bread or Challah bread
1/4 cup melted butter
3 cups strawberries, sliced and tossed with a little sugar
2 cups whipped cream
1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
1 tablespoon powdered sugar
Maple syrup, heated

Procedures:
Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.

Drizzle melted butter onto a pancake grill or large sauté pan. Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).

When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around. Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.

Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate. Serve warm maple syrup on the side. Bon appétit.

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French Toast Batter:

4 eggs
1 cup half and half (or milk)
1 tablespoon vanilla
2 tablespoon sugar
3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Serves 2

The Arizona Biltmore Hotel's Mascarpone-stuffed French Toast with Orange Compote

Ingredients:
Orange compote:
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch


Note: This recipe requires a 2 1/2-inch round cookie cutter.

Procedure:
Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices,
enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed

Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

To serve, place 2 or 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Servings: 6 to 9

IHOP Pumpkin Pancakes

Ingredients:
2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
 
Procedures:
Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

Pour the batter in 1/4 c portions into the hot pan. Should form 5-inch circles.

When the batter stops bubbling & edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2
minutes.

Flip the pancakes and cook other side for the same amount of time, until dark brown.

Serves 3 to 4.

Veggie Hash Browns

Ingredients:
1/2 medium organic red Onion
1 medium organic Carrot
2 small organic Zucchini
2 Tbsp Ghee or 2 Tbsp organic high-heat Oil (Grapeseed or high-heat Sunflower)

Procedures:
1. Thinly slice or julienne all Vegetables, Onion first, Carrot second and Zucchini third.

2. While slicing or using food processor, begin sauté of Onion, then toss in Carrots and last, Zucchini, as it needs the least cooking time.

3. Brown to your heart's content! Serve hot and fresh, but will easily keep to warm later

Optional: Toss in 1 Tbsp fresh or 1 tsp dried organic Rosemary leaves while you saute the veggies.

Serves 2-4