Lemon Ricotta Pancakes with Fresh Berries

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.

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