What is your favorite meal–breakfast? Lunch? Or Dinner?
Mine is dessert. Oh, that wasn’t one of the choices? Hmmmm, then if I must choose another, I choose breakfast.
I’m known to have breakfast any time of the day and cereal may sometimes be on the menu. Gasp! I know, what kind of mom would feed their kids cereal for dinner? But one of my favorite breakfasts for dinner is pancakes. I had some leftover ricotta and was scouring for a recipe to use it up when I ran into this recipe for Lemon-Ricotta Blueberry pancakes from Better Homes & Garden’s special interest publication for Breakfast & Brunch (2012). I had all of the ingredients on hand. I usually make a smoothie every morning for breakfast, so I conveniently had the blueberries on hand.
I was a little startled at how little flour this recipe calls for. I’m used to 1 1/2 cups and not just a half cup. The other unusual aspect of these pancakes is beating the egg whites into a stiff peak. Beating the egg whites stiff really made the batter airy and fluffy. The ricotta and fresh lemon zest add body and flavor to these impressive blueberry pancakes.
Do you ever eat breakfast for dinner? What’s your favorite pancakes?
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 4 eggs, separated
- 3 tablespoons sugar
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon lemon zest
- Mix together the flour, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, egg yolks, sugar and milk and pour into the flour mixture. Mix well.
- In a separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Fold eggs whites and blueberries into batter.
- Heat a griddle or skillet on medium-high heat (or 350 degrees F). Pour 1/2 cup batter onto the griddle in circles. Cook for 1-2 minutes on each side or until the center is bubbly and the sides are slightly dry.