I love breakfasts.
I dislike waking up early, but I love breakfasts.
Such a conundrum….
However, my dislike for early wake-ups can be easily transformed with something like this:
These are lemon ricotta pancakes.
They are heavenly.
K and I first tried them at a Stampede breakfast held at the Kensington Riverside Inn in Calgary… and it truly was love at first
sight taste. And as an added bonus, after breakfast that day, the hotel even shared the pancake recipe with us!
I read over the recipe right after I got home from work, but something didn’t seem quite right….
1 small letter. Makes a world of difference, don’t you think?
Here’s the entire recipe, minus the bowel utilization….
1.5 Cups All Purpose Flour
1 Tablespoon Granulated Sugar
1 Tablespoon Baking Powder
1/2 Tsp Salt
1/2 Cup Extra Smooth Ricotta
1.5 Cups Milk
1/4 Cup Butter, melted
2 Tsp Lemon Zest
1/4 Cup Icing Sugar
1/2 Cup Fresh Blueberries and Strawberries
- In a large bowl, combine flour, sugar, baking powder and salt. Whisk to mix thoroughly.
- Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon zest. Pour over dry ingredients and stir until just moistened (batter may be slightly lumpy).
- Heat large nonstick pan over a medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter per pancake into skillet, spreading with spatula to form 5 inch circles; cook until bottom is golden and bubbles break on top but do not fill in, 1.5 to 2 minutes. Turn and cook until golden on the bottom.
- Transfer to warm plates. Using small sieve, sprinkle icing sugar over pancakes, garnish with fruit and pure maple syrup.