I am so blissfully breakfast full.
Tuesday is my “chill out and sleep in until 8:30” morning, and I decided to extend the luxury of the morning into a gourmet breakfast.
I’m not one to normally make big breakfasts, so this was a treat for me.
As fancy as this might look, it was really quite a practical meal. Leftover in my fridge I had ricotta cheese, lemons, strawberries and blueberries. The typical university student fare, right? Perhaps not… Anyways, you can imagine my excitement when I found a recipe on Canadian Living that used all four of these ingredients.
Now, since I had no desire to be eating these pancakes for the remainder of the week, I cut the recipe in half and tweaked a few things to make up for my lack of raspberries, etc. I also added twice the amount of lemon rind, mostly because I got overly enthusiastic while zesting. That’s my bad, but I will stick by my guns when I say you can never have too much lemon rind. Also, I didn’t put blueberries in my pancakes as the original recipe requested. I’m not a huge blueberry person. If you are, however, a lover of these petite berries, throw them in. They’ll go nicely with the lemon. (PS: you can find my recipe under the pictures)
The pancakes turned out great. I drizzled them with some real maple syrup and piled my fork high with pancake and berries. I am not even ashamed to admit that I ate five (GLUTTONY). There was actually just the right amount of lemon, and the flavours made me feel like I was sinfully indulging in dessert for breakfast. Morning calorie splurges are well deserved.
Recipe: Lemon Ricotta Pancakes with Fresh Berries
Adapted from Canadian Living
– 3/4 cup all purpose flour
– 1 1/2 tsp granulated sugar
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup smooth ricotta cheese
– 1 egg
– 3/4 cup milk
– 2 tbsp butter, melted
– 2 tsp grated lemon rind
1/2 cup sliced strawberries
– 1/3 cup blueberries
– 1 tbsp sugar
– 1 tsp lemon juice
Berry Compote: In bowl, combine strawberries, blueberries, sugar and lemon juice. Set aside.
In large bowl, whisk together flour, sugar, baking powder and salt.
Put the ricotta in a separate small bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened.
Brush large nonstick skillet with vegetable oil; heat over medium heat. Using a muffin scoop, pour in batter, spreading to form circular pancakes.
Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote and maple syrup.