Weekend mornings are a treasured time for family. It's hard to think of a more nostalgic, homey scene than Saturday morning in Dad's kitchen: fresh coffee with cream, the sizzle of bacon or sausage, a seemingly bottomless pancake pan, thick pat of butter instantly melting on the hot golden pancakes deluged by a cascade of warm berries and syrup.
We had a lot of kinds of pancakes growing up: buckwheat, buttermilk, seven grain, high protein. But the fairest of them all was the ricotta pancake, moist, fluffy, and a meal unto itself. This fresh lemon ricotta pancake with blueberries is sure to make any day feel like a special occasion. Though this pancake's decadent flavor may trick you into thinking it's dessert, the protein rich eggs and ricotta, high ratio of fruit, and light lemony zest make it a satisfying meal that leaves your tummy as happy as your tongue.
1 cup blueberries (thaw and drain ahead if frozen)
3/4 cup white flour (or gluten-free flour blend)
1-2 tablespoons sugar, sucanat, or equivalent sweetener
1 scant teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup ricotta
1/4 cup milk
Splash of vanilla (optional)
1 lemon (zest & juice)
As Dad says when he serves up breakfast, "Mangia!" (Eat!)
Join our mailing list to receive the latest news and updates from our team. Your information will not be shared.