DANIELLE AT HOME

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Lemon Ricotta Blueberry Pancakes

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Light airy and delicious pancakes…

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Breakfast is my favourite meal of the day. Now of course most mornings I’m gulping down a smoothie on my way to work, but on the weekends it’s a whole other story. I always try to make a special breakfast at least one morning of the weekend. We flip back and forth between sweet and savoury. Sometimes it’s eggs, bacon and hash browns and other days it’s waffles or pancakes.

Today’s pancake recipe is for those who like things on the sweeter side. This recipe is inspired by my dad. He loves lemons, he is even trying to grow lemons in his backyard. His next crop is expected to be a big one and I’m really hoping he will share. Anyway he loves all things lemon, citrus and tart flavours. He actually made similar recipe to this on for me once and it was pretty tasty.

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These pancakes have ricotta, lemon, vanilla and lots of blueberries. The ricotta adds a really nice fluffy texture to the pancakes. Lemon juice flavours the pancakes with just enough tart and sweet flavour. Now of course these pancakes have all the delicious components of a classic pancake recipe, and by that I mean butter and vanilla. In my opinion all pancakes require vanilla and copious amounts of butter. Once the batter is prepared (be sure not to over mix) fold in those juicy blueberries. So yummy!

Serve these pancakes with butter, real maple syrup an a squeeze of lemon juice! Such a delicious combo and the perfect weekend breakfast. Give them a try!!

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Lemon Ricotta Blueberry Pancakes

Yields: 18 pancakes

Ingredients:

  • 1 1/2 cups All Purpose Flour
  • 3 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Milk (I used 2% but any dairy or non dairy works)
  • 3/4 cup Ricotta Cheese (I had whole milk ricotta on hand but you could use any)
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1/4 cup Lemon Juice
  • Zest of One Lemon
  • 2 tbsp Butter, melted
  • 3/4 cup Blueberries (I prefer fresh but frozen works in a pinch)

Directions:

In a large bowl whisk flour, sugar, baking powder, baking soda and salt together, set aside. In a medium bowl whisk milk, ricotta, eggs and vanilla. Once combined add lemon juice, lemon zest and butter to the wet ingredients, the wet ingredients will curdle. Don’t be alarmed the curdling is normal and it won’t affect your batter.

Pour the wet ingredients into the dry. Fold until just combined. Make sure to keep some lumps, a lump batter makes a better pancake. Fold blueberries into batter.

Heat a fry pan or electric griddle over medium/medium high heat. Pout 1/3 cup batter onto the skillet and cook on one side until golden brown and bubbles begin to form on the top. Flip and cook on the other side until golden brown and cooked though.

Serve with butter, maple syrup and a squeeze of lemon.

Recipe adapted from Cooking Classy.

Whole Wheat Banana Pancakes with Brûlée Bananas

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I have had that Jack Johnson song Banana Pancakes stuck in my head all week, so on Saturday when I woke up early and had nothing on the agenda for the day I thought I’d make a special breakfast of Banana Pancakes. I decided to switch things up a bit and add brûlée bananas to the top…. Yum!

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I like to use whole wheat four whenever I can since it has added fibre. I also love the nutty flavour which compliments banana really well. The problem with whole wheat flour is that it can create tough pancakes that sit in your belly like a rock! So I’ve added extra moisture to keep these pancakes light and fluffy!

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Now the brûlée bananas are an extra special touch that really doesn’t take much effort at all. The banana caramelize and sweeten which is a nice addition to the soft fluffy pancakes. I like to top my pancakes with butter and a little maple syrup, but next time I’m adding walnuts for some extra crunch!

These were so good, I hope you give them a try!

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Whole Wheat Bananas with Brûlée Bananas

Yields: 8-10 Pancakes (depending on size)

Ingredients:

Pancakes:

  • 1 1/3 Cup Whole Wheat Flour
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1 Egg
  • 1 1/4 cup Milk (any kind)
  • 2 Tablespoons Butter, melted
  • 1 Ripe Banana, mashed
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Vanilla Extract

Brûlée Bananas

  • 2 Tablespoons Turbinado Sugar (raw brown sugar) or White Sugar
  • 1 Large Banana, Sliced

Directions:

Move the rack in your oven to the top position closest to the element. Preheat your oven to broil (500°F). Place Turbinado or white sugar in a small bowl. Dip one side of the banana slices into sugar and place on cookie sheet. Broil bananas until sugar crystallizes and starts to brown. This will take 2-5 minutes depending on your oven. DO NOT walk away from oven, check on bananas every 30 seconds to 1 minute. Do not let bananas burn.

Once caramelized set bananas aside to cool.

In a large bowl mix together flour, salt, baking powder and cinnamon. Set aside. In a small bowl whisk banana, butter and egg together. Add milk, brown sugar and vanilla extract to wet ingredients. Whisk until smooth. Pour wet ingredients into dry and fold together using a spatula or wooden spoon. Mix until just combined. Set aside until ready to use.

Preheat a skillet or grilled over medium heat. Once warm grease pan with a small amount of butter or oil. Pour 1/3 cup of batter onto skillet. Cook until bubbles form on surface of the pancake, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes.

Serve pancakes with butter, broiled bananas and maple syrup.

Adapted from Sally’s Baking Addiction and Entertaining with Beth.

 

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Yeast Raised Waffles

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I really try to slow down and enjoy my weekends. Since I lead a pretty busy life this can be hard to do, but I always try to carve out one morning to relax. I love to sip coffee and cook a special breakfast with my husband. These waffles are our go to on the days we know we have time to savour the morning.

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Now these aren’t your typical waffles. These waffles are yeast raised. The yeast makes them light and airy, but gives them an extra depth of flavour. One other thing that is different about these waffles is that the batter is made the night before. So a little planning is involved, but I promise they are worth it!

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I like to top mine with butter and real Canadian maple syrup, but I bet they would be extra yummy with berries and whipped cream. I bet you’d even love them plain!

So what your family’s favourite weekend breakfast?

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Servings: 20 Waffles

Ingredients:

  • 1 packet active dry yeast
  • 1/2 cup warm water
  • 2 cups milk (I use 2%)
  • 1⁄2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups All Purpose Flour
  • 2 large eggs
  • 1⁄4 teaspoon baking soda
  • Your favourite toppings (butter, syrup, Nutella, strawberries, whipped cream)
Directions:
Whisk yeast and sugar in ½ cup warm water until dissolved. Set aside for 5-10 minutes or until foamy and doubled in size. Add milk, melted butter, salt, and flour to the bowl. Whisk until smooth. Cover with plastic wrap and refrigerate over night.
Preheat your waffle iron. Whisk eggs and baking soda into the batter until smooth. Pour batter into the wells of your waffle iron (1/4 to 1/2 cup depending on the style of the iron). Allow to cook for thirty second before closing the lid. Lower the lid and cook per your waffle irons specifications until golden brown. Repeat with remaining batter.