Remember when I made that lovely rigatoni casserole and I forgot the ricotta? Well I still have it, and so I’m trying to figure out what to do with it, other than slap together the regular ol’ lasagna or cannelloni. How about something sweeter? How about breakfast? Sold! This recipe is adapted from Canadian Living.
So. In a large bowl, whisk together 1 1/2 cups flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, and 1/4 teaspoon baking powder.
Melt 1/4 cup butter, and chuck that in a smaller bowl together with 1 egg, 1 cup milk, 3 tablespoons lemon juice, and 3/4 cup extra smooth ricotta cheese. The recipe also called for lemon rind, but we don’t have such fancy things here in Newfoundland. Well, we do — I just don’t have any at the moment.
Pour the wet ingredients over the dry ingredients and stir it up.
Stir in 1 cup fresh blueberries. If you use frozen ones (I did), just keep in mind that the the ice is going to make your pancakes a little runnier.
Heat a frying pan on medium and dollop in some pancake batter. Because the pan is still heating our first pancakes never come out as well as we planned so we always make them a bit on the small side.
Cook your pancake until the bubbles that form on the top pop but don’t disappear, leaving little craters in your batter.
Then flip and cook for another minute or so. Not long.
And that’s it, really. Serve with whatever you like. We kept it simple with butter and maple syrup, and that was good.