April 4, 2009

I run, you run, we all run for pancakes!

It was a networking long run today through the Presidio, across the Golden Gate Bridge, and back up to Pacific Heights area with J and J. Us three ladies had never run all together, and it was a smashing success! The pace was great, the views were clear and scenic, the luna moons were adequately chewy, and brunch afterwards was delish! Even though I randomly fell while running back up Presidio Blvd, the Presidio is an incredible place for running with nice shady trees and soft trails and paths.

We ran 10 miles. We nearly ran 9.92 miles, and then realized that those extra 0.08 miles would make or break our athletic careers, so back around the block we went. I highly recommend Ella's for post-run brunching, and I especially enoyed the lemon ricotta pancakes:

Hazelnut-Lemon-Ricotta Pancakes

This recipe fuses the lemon-ricotta pancakes at the Four Seasons with the hazelnut waffles at Balthazar. I adapted a recipe for cottage-cheese pancakes from "Joy of Cooking," adding ricotta, lemon zest, hazelnuts and more salt.

Grated zest of 2 lemons
1/3 cup sugar
1 cup flour
½ cup finely ground toasted hazelnuts
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup milk
3 tablespoons melted butter
2 eggs, separated
1 teaspoon vanilla
1 cup ricotta, strained of any liquid.1. The day before, rub together the lemon zest and sugar in a bowl. Cover.

2. Mix the flour, lemon sugar, hazelnuts, baking powder, baking soda and salt. In another bowl, whisk the milk, butter, egg yolks, vanilla and ricotta. Fold this into the dry ingredients. Whip the egg whites just until stiff, then fold them into the batter.

3. Heat a pancake griddle. Lightly coat the surface with butter, then use a ¼ cup measure to scoop the batter. Cook until the pancakes appear dry around the edges, about 3 minutes, then flip them and cook for another minute or two.

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