Receta Sourdough Blintzes
Delicious!
Sourdough Blintzes
Pancakes:
- 2 cups sourdough starter
- 2 eggs
- 1/4 cup vegetable oil
- 2 T sugar
- 1/2 t salt
- 1/2 t baking soda
- Filling:
- 1 cup ricotta cheese
- 1 egg yolk
- 1 T sugar
- 1 T melted butter
- 2 t finely grated lemon zest
- 1/4 t cinnamon
- pinch of salt
To make pancakes, mix starter, eggs, and oil in a bowl. Add sugar, salt and soda and mix well (batter will be thin). Using about 1/4 cup batter for each, make large (7" to 8" diameter) pancakes on a lightly greased griddle or skillet, preheated to medium heat. Cook until bubbles appear on top and surface looks dry-do not turn over! Remove pancakes from griddle and set aside until all are cooked.
Combine all filling ingredients in a bowl and mix well. Place about a tablespoon of filling in the center of the baked side of each pancake. Fold all four sides over the filling to make an envelope. Place on a greased, preheated griddle, seam side down, and cook over medium heat until brown, turning once. Top with sour cream, jam and/or fruit if desired.
My son and his beautiful wife, recently went to Seattle WA and brought
me back this wonderful jam from Johnson Berry Farm
Tayberry Jam~ is a cross between a Scottish Raspberry and an Aurora Blackberry. It is a little sweeter than a Loganberry.
Marionberry~ A Marionberry is a Chehalem crossed with an Olallieberry. It was named after Marion County, located in Oregon's Willamette Valley. It is a blackberry lovers delight.
Strawberry-Rhubarb~ A little sweet and tart with a hint of Spring all rolled into one great jam. Tastes like that great Spring Pie. Great Strawberry flavor with a twang of Rhubarb.
Health Note: The distinctive yellow-orange color of butternut squash from beta-carotene, a form of vitamin A. Winter squash, like butternut, is rich in vitamin A....key for healthy vision.