I have a very basic recipe for whole wheat pancakes (I think from recipezaar millions of years ago) that I've tweaked and is a great foundation for more interesting breakfasts. This is one of our family favorites. The lemon zest just loves the blueberries and ricotta, and although these are hearty, they feel light and are delicious. —em-i-lis
scant 1 tablespoon honey
squeeze of fresh lemon juice
fresh ricotta (I make Jennifer's!)
zest of 1/2 lemon
In This Recipe
In a small mixing bowl, combine the oil and honey. When well-mixed, add the eggs, buttermilk and lemon juice, and beat well. Fold in the ricotta.
In a separate bowl, stir together the flour, baking powder, salt, cinnamon and lemon zest.
Mix the wet ingredients into the dry and stir to combine. Fold in the blueberries.
Heat a griddle and cook four pancakes at a time, flipping once or twice, until cooked through. Serve with powdered sugar sifted on top and/or maple syrup if you like.