Friday, October 25, 2013

Lemon Honey Ricotta Pancakes with Blueberry Compote


If your like me, when you go shopping and are faced with two sizes of an item, you go for the bigger of the two thinking to yourself, "I just want to make sure I have enough."  This is exactly what I do every time I make lasagna.  I buy the bigger container of the ricotta cheese and then after I'm done making the lasagna, I have the same realization that I had the hundred other times I made the recipe. What am I going to do with the extra ricotta cheese?

I now have a delicious solution for this dilemma.  Have left over ricotta cheese? Make Honey Lemon Ricotta Pancakes with Blueberry Compote.  Yum!! These pancakes are sweet from the honey and blueberries and slightly tart from the lemon and utterly delicious.  In  fact you won't want to wait for left over ricotta to make these.




Lemon Honey Ricotta Pancakes with Blueberry Compote
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
10 to 12 pancakes

Ingredients

Blueberry Compote:
2 ½ cups fresh or frozen blueberries (if frozen no need to thaw)
1 lemon, zested and juiced
½ cup white sugar
¼ cup water

Lemon Honey Ricotta Pancakes
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup ricotta cheese
2 eggs
¼ cup honey
1 lemon, zested and juiced
2/3 cup milk
1 teaspoon vanilla extract
Butter, for griddle and serving

Directions

Blueberry Compote:

Combine 2 cups of the blueberries, water, sugar and lemon juice and zest in a small saucepan. Cook over a medium heat for about 10 minutes.  Add the rest of the blueberries and cook for approximately 8 minutes more, stirring frequently, until reaches desired consistency.   Serve warm.


Lemon Honey Ricotta Pancakes

Preheat a nonstick griddle.

Combine flour, baking powder and salt in a small bowl. Whisk together the cheese, eggs, honey, milk, lemon juice and zest and vanilla extract in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.


Serve pancakes topped with pat of butter and blueberry compote.  Enjoy!


So head over to the What's for Dinner tab where you can find this and other favorite recipes of ours. And since I mentioned my lasagna recipe stay tuned for that posting.

I also just ran across a great book that tells you how to make some much needed pantry staples including homemade ricotta cheese. I plan on reviewing this book in the near future as well.  So maybe I won't be buying too much ricotta, just making too much.  Either way it won't be a problem any longer!!

1 comment :

  1. Hi! Stopping by from Mom Bloggers Club. Great blog!
    Have a nice day!

    ReplyDelete

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