Posted by / Wednesday, June 1, 2011

Blueberry Ricotta Pancakes

As we start to come into blueberry season and farmers market tables are filled with these beautiful blue gems, let's add a little twist to the standard pancake recipe. This recipe really doesn't require any extra effort but it does require you to pick up 1 cup (8 ounces) of Ricotta cheese.

  • 2 cups pancake mix of your choosing
  • 3/4 cups water
  • 1 cup milk
Mix above ingredients until blended well with a whisk. Add the following and mix:
  • 1 cup ricotta cheese
  • 1 cup blueberries
  • 1T lemon zest

Cook pancakes in a non stick pan. The common dilemma with pancakes is when to flip, so the E.A.T. tip of the day is when the bubbles have stopped and the outer edge of the pancake looks dry you are ready to flip! Meanwhile, keep plates in the oven on the lowest setting to keep warm while building pancakes on each plate as stacks become ready. Butter, maple syrup and extra blueberries to finish.

Kids or grandkids are required to participate in this cooking activity!

E.A.T. local E.A.T. well

1 comment:

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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