Recipes

And happily for guests, “continental” is a word not often heard around the morning table at Littleton’s. Using fruits, vegetables, and herbs from their large organic garden, as well as other fresh ingredients, Pam and Walter create seasonal menus and prepare gourmet-style breakfasts. Popular among guests are Lemon Pam-cakes, a dish Pam adapted from a recipe in Marion Cunningham’s The Breakfast Book.

“They’re very unique,” says Pam. “It’s almost like a soufflé, that’s the texture. They’re very light.”

She adds, “People kind of look at you, ‘Lemon pancakes?’ But then they’ll say, ‘You know, we saw it in the guestbook. People like those lemon pancakes!’ They impress people because it’s not like anything they’ve ever really had.”

Lemon Pam-cakes

Makes 16 four-inch pancakes

Ingredients:

6 eggs, separated

5 T. sugar or Splenda (reserve 1 T. for the raspberry sauce)

1/2 c. pastry flour (or sifted all-purpose flour)

1/2 tsp. salt

1/2 tsp. lemon extract

1 1/2 c. ricotta cheese

2 1/2 T. grated lemon zest

1/2 c. (1 stick) butter, melted

3 c. fresh raspberries (reserve 1 cup for garnish)

For the pancakes:

Beat the egg whites until stiff. In another bowl, combine the yolks, flour, ricotta, butter, sugar, salt, extract, and zest until well mixed. Gently fold the egg whites into the yolk mixture until no streaks remain. Heat a griddle to medium and grease lightly. Spoon out 3 large tablespoons of batter for each pancake. Cook for about 1 1/2 minutes, then flip each pancake and cook about 30 seconds more. The pancakes are fragile, so it may take practice to learn to flip them. Keep the pancakes in a warm oven until ready to serve.

For the raspberry sauce:

Put 2 cups raspberries in a 1-quart saucepan over low heat and stir until the mixture is smooth and liquefied. Run the berries through a food mill to remove the seeds, then place the berries back in the pan. Sweeten to taste. Drizzle the sauce over the pancakes. Garnish with fresh raspberries and serve.