When my fridge gets a little bare toward the end of my grocery cycle, I tend to find myself getting creative to come up with meals from the things that I do have. I do this mostly to use up random things in the fridge that were castoffs or extras from other meals or because I just stretched the grocery cycle a bit farther than what I’d initially planned for. Yesterday morning, I wanted to have a good breakfast before Matt and I got to work around the house, but I found myself out of milk and bread, with only two eggs (not enough for both of us), and without any sort of breakfast meat or cereal. The only fruit I had was a scant cup of weathered looking blueberries. There didn’t seem to be much of anything that would make a decent meal for two.
But, I was challenged to find something. I knew that two eggs were enough for pancakes, but I didn’t have milk. I considered using coconut milk, but then realized I had a tub of ricotta from some stuffed shells that I’d had on the menu for last week and never ended up making.
One of my favorite restaurants has a mean ricotta pancake, so I decided to give it a go. I could use my two eggs and my sad blueberries and the few things we had would be made into something much greater. Then, just for good measure, I added some lemon, Mostly because Lemon and blueberry is one of my favorite summer combos and I had a lemon and it made me feel accomplished to use it.
As it turns out, they were divine. I could have eaten 5… wait, I did. They are fluffy and moist and thick. The ricotta adds some weight, protein, and rib-sticking power that regular pancakes do not have.
Blueberry Lemon Ricotta Pancakes
Yields 8 6″ pancakes
- 1 cup flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, separated
- 1 cup ricotta
- zest of one lemon
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1 1/2 cup blueberries
Whisk together flour, sugar, baking powder, and salt into a medium bowl. In another bowl, whisk together ricotta, egg yolks, lemon zest, and vanilla. Slowly mix the flour mixture into the ricotta mixture until combined. Add enough water so that the batter has a pourable consistency. In a separate bowl, beat egg whites until soft peaks form, then fold into the pancake batter until just incorporated.
Ladle batter into a greased pan on medium heat. Sprinkle with 7-10 blueberries onto batter. Let the pancakes cook until they’re golden around the edges and bubbly on top, then flip. cook another 3-4 minutes until cooked through. Repeat with all batter, moving the pancakes to a warm oven until all of the batter is gone. Drizzle with maple syrup & enjoy.
If you like a rich and flavorful pancake, this one is for you. I am not a huge fan of pancakes because I typically think they’re a little bland, but NOT these. You will not be sorry to fill your stomach with delicious cakes!
Maybe you can enjoy some on your next weekend day. Take your time, cook them up with some happy music and a cup of coffee for the perfect Sunday morning.