Blender to Breakfast: Lemon Ricotta Pancakes

Brought to you in partnership with our friends KitchenAid®.

Images by 2nd Truth

 

Weekends sure aren’t what they use to be. Sometimes I blink, it’s Sunday night, and we completed one of the fifteen items on our to do lists. What use to be dedicated to rest and relaxation has become a balancing act between the lives we had before baby and the lives we live with August today. I’m in the office a solid 40 hours Monday – Thursday and spend most nights from 7-11 catching up on email or finishing up what I didn’t complete that day. While my schedule hardly looks reflects that elusive “balance” everyone clammers about finding, when the weekends get here, I put my phone away and make it a point to unplug completely to devote my attention to the people in front of me.

One of my favorite ways to let go of the work week is to indulge in long and leisurely breakfasts. It is and will always be my favorite meal of the day, never to be skipped, even when traveling. I always welcome a reason to linger over the kitchen table given the opportunity. Part of the new normal is that Joe and I stay home with August on Fridays and we’ve started to adopt slower morning rituals that involve one of us cooking breakfast and the other feeding the baby. There’s a little bit of laptopping involved as well, because “balance,” right?

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There few things more homey than the smell of sizzling butter on a grill pan. Now that winter is near, we’re craving fewer bowls of cereal and yogurt and more egg bakes and hot pancakes. I know what you’re thinking. Who has time to make elaborate breakfasts with a 3 month old and a full-time job? Sure, it takes time, but with some planning and the right recipes, it can be a little more manageable to throw something together that involves more than pouring milk into a bowl.

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When it comes to finding efficiencies in the kitchen, having the right tools to work with makes all the difference. When time is at a premium, these tools can add 10 to 40 minutes of free time to your day, which means more time with your kids, dog, spouse, or favorite reality TV cast. We’ve really come to love the idea of using our KitchenAid® Pro Line® Series Blender for recipes beyond soup and smoothies. There are a lot of compelling reasons to cook this way, one being fewer dirty dishes. One pot recipes are truly a smarter way to tackle meal time. But it doesn’t have to be all or nothing… there are ways to reduce the number of dishes to tend to with tools like the KitchenAid® Pro Line® Series Blender.

The recipe we’re featuring here today is a really lovely lemon ricotta pancake. They are super moist, with almost a sponge cake consistency. The ricotta helps create a nice brown caramelization around the edges, adding a nice depth to the flavor. They definitely put an emphasis in on the “cake” in pancake!

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Using a blender with this recipe is important because the batter is runny. Pouring directly from the vessel helps control the size and shape of the pancake!

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There are a lot of ways you could dress these pancakes. We decided to top them with fresh blackberries and real maple syrup. They would also be delightful with butter, lemon juice, and powdered sugar. They would also work well with honey and cinnamon, or warm berries mixed with just a splash of balsamic vinegar.

We put together a little stop motion video to illustrate the recipe and show the KitchenAid® Pro Line® Series Blender in action!

Lemon Ricotta Pancakes

Ingredients

3/4 cup ricotta
3 large eggs
1/4 cup lemon juice
1/4 cup water
Zest of one lemon
1 1/2 cups coconut flour
1/4 cup sugar
2 tbsp coconut flour
1 1/2 tsp baking powder
1/4 tsp salt
Butter or oil for the pan

directions

In a blender, combine ricotta, eggs, lemon juice, water and lemon zest. Blend until well mixed, about 10 seconds.

Add flour, sweetener, coconut flour, baking powder and salt and blend until mixture is smooth.

Heat a griddle or large skillet over medium heat and add butter or oil. Once pan is hot, spoon about 3 tbsp of batter into 4 inch circles and let cook until edges look dry, a few small bubbles appear on the top, and the underside is golden brown. Flip carefully and continue to cook until second side is golden brown, about 2 to 3 minutes.

Remove and keep pancakes warm while repeating with remaining batter. You should get about 12 pancakes.

Serve pancakes with butter and mixed berry syrup.