lemon ricotta pancakes

i had originally planned

to be long-winded

and

apologetic

about my absence

then i thought

actions not words

&

i made you these

  

the best part?

none of that pesky

egg-white whipping

and

delicate folding

with their

buttery crispy edges

and

billowy lemony insides

these pancake

say

i'm sorry

and

you're welcome

all at the same time

lemon ricotta pancakes

(printable recipe)

1/2 cup ricotta 

1 Tbs lemon zest

2 Tbs lemon juice

2 large eggs

1 cup buttermilk

1/2 tsp kosher salt

1/2 tsp baking soda

1/2 cup fine corn meal (floury kind)

1 cup all purpose flour

6 Tbs sugar

whisk together the flour, corn flour, sugar, salt and baking soda. in a separate bowl whisk together the ricotta, lemon zest, lemon juice, eggs and buttermilk.  stir the dry into the wet a bit at a time, to minimize lumps.  stir slowly, and just to get all the ingredients incorporated.  allow to sit about 5 minutes while you heat up the pan.  i like to use butter to cook my pancakes, and i like it to get a bit brown before laying down the batter. but these pancakes are even delicious with pan spray.  

i suggest pureed fruit, fruit syrup or a glaze made with lemon juice and powdered sugar as a topper. 

granola pancakes

not sure why

i seem to believe that

every time i make and/or eat pancakes

it is a blog worthy event

even i

am beginning to tire

of me

*grin*

but listen

the reason these pancakes are so special

is because they were inspired by breakfast 

at a general store 

in 

noank, connecticut

when we walked in to

Carsons General Store

it was like walking back in time

except

today, it represents how

people in this small tourist town outside of mystic, connecticut

still commune

we sat at a small table at the back of the store

watching the morning ritual

old-timers chatting and gathering their morning read

carafes of coffee emptied as the village crier

did her position proud

we sat and listened

asked a bit about the place

family owned for over 100 years

and

ate pancakes

delicious granola pancakes

Carsons is a place

that you want to be a part of

or if you are me

you wish you owned

which is highly unlikely

since i couldn't even get them to give me the recipe

so this version is my own

and also quite good

especially when drenched in maple syrup

Granola Pancakes
(printable recipe)

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking powder

pinch salt

1/2 tsp ground cinnamon

1/3-1/2 cup dark brown sugar (i use less sugar because we use a lot of maple syrup around here, and i don't like them getting too sweet)

2 eggs

2 cups milk

1 tsp vanilla

1 cup (approx) granola

(for my recipe click here)

butter or pan spray for cooking

mix all ingredients except the granola together and let rest for about 30 minutes.  after you pour the batter to the desired shape/size sprinkle granola across the top--it will cause the pancake to spread a bit.  cook as normal and flip when ready.  serve with a bit of butter and lots of maple syrup.  

silver dollar blues

i have always loved the

idea of pancakes

the word itself

invokes lazy saturdays

sleep overs

and

summer camp

but when it comes right down to it

i don't really love them

here's the deal

i am not 

a fluffy pancake

kinda gal

i like 'em kinda flat

with a bit of crunch on the outskirts

and a bit

sour

not. so. popular

while i am airing my pancake laundry

here's another thing....

i love blueberries

but i don't love them in a pancake

there is something about that warm, but not really cooked

feeling in my mouth

that turns me off

you too?

this morning

i woke up

with complete decision

i was going to make a blueberry pancake 

i would eat

that

would still be blog-worthy

these are silver dollar shaped

because

they are MONEY baby

whole-wheat-oatmeal-blueberry pancakes
(printable recipe)

blueberry sauce

1 cup blueberries

2 tsp sugar

juice of 1/2 lemon

whirl in a food processor or blender to a puree

set aside until ready to make pancakes

pancake batter

2 cups whole wheat flour

1/2 cup uncooked oatmeal

1 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground cardamom

1 tsp baking powder

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 1/2 cups buttermilk

1 tsp vanilla

2 Tbs unsalted butter--melted and cooled

mix all ingredients together--gently.  i like to let my batter sit for about 1/2 hour before using...but you can dig right in, if you like. the batter is a bit runny, to make a bit of a flatter pancake...you can use less or more buttermilk if you like.

when you cook your pancakes....put a bit of batter in a hot buttered, sprayed or oiled skillet (whichever you prefer), then a few dots of the blueberry puree. using a toothpick or knife, swirl the blueberry into a design or just enough to incorporate it into the batter. if you don't, then you will have a blob of blueberry that will most likely burn when you turn the pancake over.

serve with maple or sorghum syrup...or for something really yummy---your favorite honey.