Wednesday, May 11, 2011
lemon-ricotta pancakes with blueberry syrup
what a mouth full, in more ways than one... SHOO!
spring is here! and with it, freedom. FREEDOM! what joy fills my heart! i am finally finished with my master's degree. a whole new world has opened up and i feel like braveheart. like no joke.
anyway, my friend heather is visiting from cleveland and we have been enjoying the sights (and tastes) of austin together! today, we had breakfast in and i roped her into being my sous chef. evil, i know.
we made an intriguing recipe that should interest you pancake lovers out there. the almost savory pancake with sweetened syrup makes for an almost typical pancake experience. but the ricotta, lemon and maple elements make it just weird enough to be atypical. give it a try. we'd like to know your thoughts. i'm not a huge pancake lover but i thought they were blog-worthy!
blueberry maple syrup
makes about one cup
1 pint blueberries
1/2 cup maple syrup
1 tbs lemon juice
- combine ingredients in small saucepan and reduce over medium heat for about ten minutes or until desired consistency is reached, stirring often. set aside.
lemon ricotta pancakes
makes 8-10 medium sized pancakes
1/2 c whole wheat flour
1/3 c all purpose white flour
1 tsp baking powder
1/4 tsp baking soda
3/4 c ricotta
1 egg white
1/2 c buttermilk
1 tbs lemon zest
2 tbs lemon juice
- combine dry ingredients in a large bowl and combine wet ingredients in a smaller bowl. once wet ingredients are well incorporated, pour into dry to combine, removing most lumps.
- heat a tbs of olive oil over medium heat in a skillet, making two pancakes at a time, using a 1/4 c measure.