Breakfast is my favorite meal. How can anyone not love eggs, pancakes, waffles, home fries, bacon, eggs benedict, french toast, and smoked salmon? I bet just reading this list made you hungry because writing it certainly made me hungry. I rush through breakfast during the week, but on the weekends breakfast is a feast. I take my time cooking and eating breakfast. However, omelets, pancakes, home fries, and smoked salmon can get old rather quickly, and given that variety is the spice of life, I always look for new breakfast dishes. Here is one recipe I am very excited about. A great benefit of this dish is that if you have leftovers, they taste even better the next day. In fact the ricotta cheese pancakes should not be eaten hot off the stove as they taste much better if left to cool.
Blueberry-Ricotta Pancakes Recipe
Inspired by Everyday Food on PBS
Ingredients:1 ¾ cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
1/2 teaspoons grated lemon zest
2/3 cup all-purpose flour
1/2 cup blueberries
Confectioners' sugar or maple syrup
Method:In a bowl, mix together the ricotta cheese, eggs, sugar and lemon zest. Once the ingredients are mixed together, mix in the flour. Lastly, add the blueberries and mix gently. In a large skilled heat 3 tablespoons cooking oil (canola or grape seed) over medium heat. Add the batter using ¼ cup for each pancake. Cook for 4-5 minutes on each side or until browned. Transfer pancakes to paper-towel-lined plate and let sit for a few minutes before serving. Serve with confectioners’ sugar or maple syrup and fresh blueberries and raspberries.