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Recipe: Lemon Coconut Ricotta Pancakes

Recipe: Lemon Coconut Ricotta Pancakes

Ingredients

1 cup all-purpose unbleached flour
1 cup whole wheat pastry flour
½ cup sweetened shredded coconut
¼ cup granulated sugar
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
2 large eggs, room temperature
1 ½ cups whole milk
1 cup part skim ricotta cheese
1 tsp pure vanilla extract
¼ cup freshly squeezed lemon juice
2 tsp lemon zest
unsalted butter for skillet or griddle
Serve with
pure maple syrup
whipped cream
fresh berries

Directions

In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.

In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.

Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.

Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.

~ Marla Meridith

Recipe: Cast Iron Skillet Veggie Lasagna

Enjoy this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.

6 servings

1 tbsp olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 (100g) frozen spinach, thawed and drained
3 cups jarred marinara sauce (your favorite)
2 cups vegetable broth
1 lb uncooked lasagna noodles, broken into 1 1/2 – 2 inch pieces
1 cup partly whole milk ricotta cheese
4 slices sliced mozzarella cheese
chopped fresh Italian parsley for serving

Heat oil in a 12 inch cast iron skillet over medium heat until shimmering. Add the onions and cook about 6 minutes, until softened. Add the garlic, salt and pepper. Cook another 2 minutes. Stir in the spinach, cook another 2 minutes.
Pre heat the broiler.
Add the marinara, broth and lasagna noodles. It’s OK if some of the noodles are sticking out of the pan. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover the skillet and continue to cook for 20-25 minutes until the noodles are are al dente. Stir the pasta once half way through cook time.
Top the lasagna with 1/4 cup scoops of ricotta. Place the mozzarella on top of the ricotta. Broil for about 5 minutes until the mozzarella cheese turns golden brown. Sprinkle some chopped parsley over the top and serve in the skillet.

Try this rustic and delicious Simple One-Pot Cast Iron Skillet Veggie Lasagna recipe as soon as you can. A hearty, healthy dinner option for busy families looking for weeknight meal solutions.

~ Marla Meridith