Last year a bunch of us - singles, couples, all good friends - decided to go away for Valentine's weekend. We retreated to Orcas Island, just a quick drive and ferry ride away from Seattle. The house in the woods was the perfect spot for cooking great meals (including the above butternut squash galette via Design*Sponge), vino, Apples-to-Apples games and a puzzle or two.
We also went on a crazy-and-amazing tour/adventure of the Lambiel Museum - a private collection of Orcas Island artists (from fine art to folk), Oriental rugs, antique grandfather clocks and more. The experience is pretty indescribable, but we say it's a must-see if you ever find yourself on Orcas island.
For a festive brunch we made special heart-shaped pancakes and then rushed-off to the ferry line. If you ask us, it was the perfect way to spend a holiday. Truly lovely.
And that's what Valentine's is all about, right?
We die over these pancakes and are sure that anyone you ever make them for will know that they're truly loved.
LEMON RICOTTA PANCAKES WITH RASPBERRIES AND LEMON CURD*
3/4 c. all-purpose flour
1 T. baking powder
1/2 t. ground nutmeg
1/4 t. salt
2 T. sugar
1 c. ricotta cheese
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 jar prepared lemon curd
Fresh raspberries, for topping
Confectioners' sugar, for garnish
Preheat a nonstick griddle or skillet.
Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until combined (don’t over mix).
Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat. We kept batches warm in the oven until ready to serve.
Empty the contents of the lemon curd into a small saucepan and warm over low heat (we just used the “double boiler method” and put the whole jar in a sauce pan with a few inches of water – cleaner!).
Drizzle a few tablespoons of the curd over the pancakes and top with fresh raspberries. And, if you want to go all-out, sprinkle with confectioners' sugar.
*Adapted from Bobby Flay (if you can believe it!)