It has been awhile since I’ve posted here! Over a month! But I have so many recipes on here already, that I only want to post ones we really love. And since we tend to find what we love and stick to it, sometimes a month or two goes by before we pick up another that we want to add to our list of favorites. But we have added a couple recipes recently, so let’s get to it!
We have a pancake recipe we really like that calls for cottage cheese. We don’t make it often, because we don’t often have cottage cheese on hand. One week, we had Ricotta cheese and thought we’d use it as a substitute for cottage cheese in pancakes, and then my husband suggested we try to make a Lemon Ricotta pancake recipe instead, since we love Lemon Ricotta cookies :). It was a stretch, but a good stretch. In fact all five children loved them so much they said they like them better than the pancakes we normally make every Sunday. And they LOVE those! And we still love those, but we LOVE these too, so give them a try! They smell and taste divine!
We’re going to have these for breakfast on Valentine’s Day. You could either add a little pink food coloring or beet puree, or you could just top them with some strawberry slices, like in the picture below.
I love that on Sundays we have the whole family home and we make dinner together. Here are some of us, 3 of our 7, helping prep dinner. And of course it’s a mess, and of course the fridge is wide open! We use the zesting side of our cheese grater to zest our lemons. We always have lots of lemons on hand since we put lemons in our smoothies, and we drink hot lemon water in the mornings.
Pretty simple recipe. Mix dry ingredients together. Mix liquid ingredients together. Combine and cook.
Lemon Ricotta Pancakes
*Serves 8. Makes about 30 pancakes.
3 c whole wheat flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 T pure maple syrup (or sugar)
1 3/4-2 c milk (cow or unsweetened almond milk. We usually start by adding 1 1/2 c milk, and then add a little more if needed. The amount changes depending on the day, but you’re going for the somewhat runny/lumpy pancake batter consistency and we usually do get pretty close to 2 cups, maybe 1 3/4c)
1 1/2 c Ricotta cheese (whole or low fat)
2 tsp vanilla
1 Tbsp butter, melted
zest of 2 lemons (about 2 Tbsp)
juice of 2 lemons (about 1/2 c)
Preheat an electric griddle to about 300 degrees (or medium heat). In a mixing bowl, whisk together flour, baking powder, baking soda and salt until combined. In a separate medium mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Add butter, lemon zest and lemon juice to milk mixture and stir until combined (lemon juice will cause it to curdle a little, which is normal). Pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour 1/4 cup batter onto griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm, drizzled with maple or berry syrup. Other optional toppings: whipped cream (we like coco whip), peanut butter, sliced strawberries, or blueberries. These are great as leftovers. Can also be stored in a freezer ziploc bag and frozen and used within a month.