Lemon Ricotta Pancakes with Maple Blueberry Sauce

“ALL HAPPINESS DEPENDS ON A LEISURELY BREAKFAST.”  John Gunther

It is so nice when I have the time to make breakfast.  Most mornings I am gulping down a quick yogurt while standing up; or grabbing a Starbuck’s along the way to work.  Sometimes it just feels good to treat yourself right and make something a little special.  This is one of my favorite recipes; quick and easy.  The ricotta makes it a little savory, while the lemon keeps it light and fresh and the blueberries  add the right touch of sweetness.  A great idea for breakfast or brunch.  And it’s definitely a great way to start the day.  Today, it was a burst of sunshine on my rainy morning!

I first made this recipe about a year ago.  And it has become one of my most favorite things to eat.  I really love this any time of day.  It’s a nice supper on a spring or summer evening.  Back then, I happened to be on Facebook.  And I was visiting a group there called 12 Tomatoes.  They asked the question, if you had the time, what’s your favorite breakfast to eat.  And I responded with this.  They then asked me for the recipe and featured it, giving me credit, and adding a little story.  They even mentioned that I love to listen to Ella Fitzgerald while I cook it!  (I LOVE Ella and believe she was the greatest singer of all time!).  I thoroughly enjoyed my 15 minutes of fame on that day.  I hope you will take a relaxing morning for yourself and give this recipe a try.  Both the pancakes and the sauce reheat well.  Start with the sauce first because it needs to simmer for at least 15 minutes!

MAPLE BLUEBERRY SAUCE:

2 c fresh blueberries

1 c maple syrup

2 TBSP sugar

1 cinnamon stick

1 strip of lemon zest
Simply combine all of these in a saucepan and bring to a simmer until pancakes are done and you are ready to serve.

LEMON RICOTTA PANCAKES:

3/4 c flour

1 TBSP baking powder

1/2 tsp nutmeg

1/4 tsp salt

2 TBSP sugar

1 c whole milk ricotta cheese

2 large eggs

2/3 cup of milk

the juice and zest of 1 lemon

Combine flour, baking powder, nutmeg, salt, sugar in a bowl.  In a separate bowl, mix the ricotta, eggs, milk, lemon juice and lemon zest.  Slowly whisk dry ingredients into wet.  Heat your skillet or griddle.  I use a little butter instead of oil and drop into pan by 1/4 cup.  Cook till golden brown on each side.

Yields about a dozen small pancakes and about 2 cups of sauce.

Enjoy!