Cornmeal-Ricotta Pancakes with Black-Eyed Pea Relish



one⁄3 cups cheese cheese

four giant eggs, separated

1 tablespoon sugar

1 tablespoon lemon peel

1/4 cup general-purpose flour

1/4 cup finely ground yellow

Indian meal

  • 1/8 teaspoon salt
  • 1/4 cup milk
  • oil
  • Relish
  • 1 tablespoon vegetable oil
  • two teaspoons minced garlic
  • three (15.5-ounce) cans black-eyed peas, rinsed and drained
  • 1 cup seeded and diced tomato
  • 1/4 cup shredded recent cilantro
  • 1/4 cup chopped scallion
  • 3 tablespoons fresh juice
  • two teaspoons minced recent thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • eight slices bacon, au gratin and broken


  • heat up kitchen appliance to 200°.
  • For pancakes: in a very medium bowl, whisk along cheese, egg yolks, sugar, and zest till smooth.
  • in a very tiny bowl, stir together flour and cornmeal. Add flour mixture to ricotta mixture, stirring simply until combined.
  • in a very giant bowl, beat egg whites and salt at high speed with a mixer until stiff peaks form. Gently fold egg whites into cheese mixture. bit by bit add milk, stirring simply till combined.
  • Heat an electrical griddle or an outsized cooking pan over medium heat. gently brush surface of griddle or skillet with oil.
  • Drop batter by heaping tablespoonfuls, and cook until small bubbles begin to look on surface; flip and cook one to two minutes additional or until golden brown. Place pancakes in a very single layer on ready pan, and keep heat in oven.
  • For relish: in a very small skillet, heat vegetable oil over medium heat; add garlic, and cook for 1 minute or until tender.
  • in a very medium bowl, stir along peas, au gratin garlic, tomato, and next seven ingredients till combined. Stir in bacon simply before serving.

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