My friend at Food For Five posted about these pancakes she found on Under The High Chair, and her rave fast-tracked this recipe to the top of my Saturday morning "must make" list. Besides, I still had a pile of Meyer lemons I couldn't bear to let go bad.
This recipe is a little more work than for most breakfast pancakes, but I've gotten used to whipping out my mixer at the drop of a hat. And I have yet to make anything with ricotta cheese that wasn't completely delightful.
Oh my my. These pancakes didn't disappoint at all. Light, fluffy, classy -- just gorgeous. A delicate flavor too -- these aren't hearty or grainy, and my husband missed that about them as a breakfast element (though he's not really a pancake person anyway). My kids wouldn't care if their pancakes came out of a box or the freezer, but they liked them.
My photo doesn't do them justice -- the photos on the original blog are beautiful, with a sprinkling of confectioner's sugar, and a few lemon zest curls for garnish.
But it's the inner beauty that really matters, and I just loved their light texture and flavor. My friend added flaxseed for an extra nutritional boost, and she reports it didn't affect the flavor. I didn't even bother with syrup, which seemed heavy for these pancakes anyway.
Not recommended for carb-counters, despite the protein boost from the cheese, 'cause they're SO YUMMY you just won't want to stop!
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