Life is Good: when you make time for pancakes!
Our kids would eat pancakes every morning if they could. I've taken to prepping the dry ingredients for my fluffy, eggless pancakes recipe and keeping it in the pantry to make pancake making quicker and easier and more spontaneous. I separate the dry mix into fourths and then I can mix up a quarter of the wet ingredients each time I make their breakfast.
Every Saturday morning is ruled by The Big Kid's basketball practice. Today, we had a scheduled that allowed time for pancakes. And since our kiddos love anything lemon, I decided to try a new recipe--Lemon Ricotta.
I searched for a vegan recipe instead of substituting the eggs in a regular lemon ricotta recipe. I typically use baking powder & unsweetened applesauce to substitute, but I was afraid it might affect the tartness of the lemons.
I found this recipe through a google search. As it turns out, this blogger is in Minnesota, too! Fun! I adjusted her recipe slightly to fit our family's needs. It worked really well! Here is my version, which makes over three dozen half-dollar pancakes:
3 cups all-purpose flour
1/2 cup sugar
3 t. baking powder
1 1/2 t. baking soda
3 cups milk (I used whole, organic)
1 1/2 cups ricotta cheese
zest of two lemons
2 tablespoons lemon juice
1. In a large mixing bowl, stir together all dry ingredients and make "a well" in the center.
2. Pour in the milk.
3. Add ricotta one large spoonful at a time , mixing gently and being careful not to over mix (which will make the batter tough when cooked).
4. Spray your pan with Pam and make sure that your griddle or pan are good and warm (but not scorching hot) before you drop the batter onto the pan.
5. Use a tablespoon or small ice cream scoop to measure out the pancakes onto the pan.
6. When bubbles appear on the uncooked (top) of each pancake, it's time to flip it over to the other side.
I served our lemon ricotta pancakes with a dusting of powdered sugar and whipped cream. Because...Saturdays!