Sorry about my hiatus.
I’ve been juggling hard. Ron and I have been busy: working; trying to sell two Maine houses and the ice cream store prior to our move to Atlanta; trying to get rid of the 2/3 of our belongings that won’t fit in our new, smaller residence—and seeing Lindsey off for her freshman year at Elon University in North Carolina.
My blog is the ball that got dropped last week and won’t be making it back into the air again for at least another week.
But what I’ve lost in writing time, I’ve gained in hours spent hovering over-attentively over my soon-to-depart daughter.
Usual me: “Breakfast? No, I wasn’t planning to make breakfast.”
Pre-college departure me: “Breakfast? Would you prefer Carrot Cake Pancakes or Blueberry Ricotta Pancakes?” (She choose Blueberry Ricotta)
I hope Lindsey got the message that in this case—food does, to some extent—equal love. I’m really going to miss her.
Blueberry Ricotta Pancakes
Adapted slightly from a recipe by Bobby Flay on the Food Network Website.
- 1 1/4 cup all-purpose flour
- 1/2 tablespoon baking powder
- 3/4 teaspoon ground nutmeg
- 3/8 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cup ricotta cheese (I used part skim)
- 3 eggs
- 1 cup milk (I used skim)
- 1 teaspoon lemon zest
- 1 cup blueberries (preferably wild Maine blueberries—the tiny little ones. Fresh or frozen are fine.)
- melted butter for the griddle
- maple syrup
- Preheat griddle or large frying pan over medium heat.
- Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. Whisk together the ricotta, eggs, milk, and lemon zest in a larger bowl. Add the dry mixture into the wet mixture and stir til just combined.
- Gently fold in the blueberries.
- Brush a tiny bit of melted butter onto the hot griddle.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, then flip. Remove from grill when both sides are golden brown.
- Brush a little more butter onto the griddle between batches to prevent sticking.
- Pancakes can be stacked on a cookie sheet and kept in the oven at 250-degrees until all the batter is cooked.
- Serve hot with a drizzle of maple syrup and more blueberries on top.