Wednesday, June 12, 2013

lemon ricotta pancakes





sunday morning, i got up and did something i never (but always aspire) to do. i made breakfast this morning. ever since i pinned the recipe for lemon ricotta pancakes it has been all i can think about...so i made them this morning and man, are these guys amazing. and easy! make these asap, but make sure its a weekend...
because you are going to be really full,
and need a nap, 
and have a baby and not be able to take a nap...








lemon ricotta pancakes with blueberry sauce
recipe adapted from food network
¾ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sugar
1 cup whole milk ricotta cheese
2 large eggs
2/3 cup milk
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
vegetable oil
in a bowl, combine the flour, baking powder, salt and sugar. whisk to combine and set aside. In another bowl, combine the ricotta cheese, eggs, milk, lemon zest and lemon juice and stir to combine. add the dry ingredients into the wet ingredients and whisk gently until just combined.
heat a non-stick pan over medium heat and coat with vegetable oil. for each pancake, pour approximately 1/3 cup of the batter onto the pan and cook on both sides until golden brown.
blueberry sauce 
4 cups fresh blueberries
¼ cup cold water
¼ cup granulated sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon cornstarch
place ingredients in a saucepan and stir to combine over medium-low heat until the sauce bubbles. cool slightly before serving.

1 comment:

Regine Karpel said...

Yum!
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