recipe: Blueberry ricotta pancakes are ideal when you want breakfast for dinner
Mary Bilyeu | Contributor
So that's precisely what I did: I came home from work and running errands one day, and I made pancakes to serve for dinner.
But these weren't just any ol' pancakes from a mix, although they truly were just as easy to prepare. These were moist, light, and tender; and they were sweet, too, even though there's no added sugar. Topped with a bit of jam and strewn with some extra fruit, this was an exceptionally nice meal for a warm summer day in the midst of Michigan's blueberry season.
Blueberry Ricotta Pancakes
1 cup ricotta cheese
juice from 1/4 lemon
pinch of kosher salt
1-1/2 teaspoons aluminum-free baking powder
1 cup flour
1 cup blueberries
1 tablespoon butter
syrup, jam, honey, fruit, etc. for topping
In a medium mixing bowl, whisk together eggs, cheese, lemon juice, salt, and baking powder. Whisk in flour until batter is just combined.
Heat a skillet over medium-low heat and brush with a bit of butter. Pour batter by 1/4-cupfuls and cook about 3 minutes per side until golden brown. Remove from heat, keep pancakes warm, and continue cooking until batter is gone.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related on Mondays, Wednesdays, and Fridays; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.