Cooking
Waking up is hard to do. Really hard. For some, a strong cup of coffee or tea helps. Not for me. I wake up slowly and after being up for at least an hour or two I tackle breakfast. Left to my own devises, I would probably just eat brunch and save the real breakfast food for dinner, but Lee prefers something a bit more traditional.
The big problem with breakfast for me is always--what to have? Savory or sweet? Both are appealing but if I eat something sweet I may not get enough protein and as a result I'm ravenous barely an hour or two later. Nutritionists recommend a "balanced" breakfast meaning both carbohydrates and protein. Easy to do with eggs or cheese but harder to do with sweets like pancakes. Having sausage or bacon on the side is another way to go but probably not the best choice everyday. French toast or crepes are both sweet and have protein but I'm always looking for more protein-rich sweet options.
Ricotta pancakes are a perfect way to go. The ricotta gives you plenty of protein, they only have a couple of tablespoons of flour so you're not filling up on carbohydrates and best of all they are really delicious and cook up in a flash. Of course, serving them with bacon is up to you...
Lemon Ricotta Pancakes
Eight medium pancakes, serves two but recipe can be doubled
Ingredients
1/3 cup ricotta cheese
1 large egg; separated
2 Tablespoons milk
3 Tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking powder
pinch salt
1/2 teaspoon finely grated lemon rind (or so)
Instructions
Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.
Enjoy!
- Whole Wheat Vanilla Pancakes: Recipe
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- Eggnog Pancakes: Recipe
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Cooking
Lemon Ricotta Pancakes Recipe
Waking up is hard to do. Really hard. For some, a strong cup of coffee or tea helps. Not for me. I wake up slowly and after being up for at least an hour or two I tackle breakfast. Left to my own devises, I would probably just eat brunch and save the real breakfast food for dinner, but Lee prefers something a bit more traditional.
The big problem with breakfast for me is always--what to have? Savory or sweet? Both are appealing but if I eat something sweet I may not get enough protein and as a result I'm ravenous barely an hour or two later. Nutritionists recommend a "balanced" breakfast meaning both carbohydrates and protein. Easy to do with eggs or cheese but harder to do with sweets like pancakes. Having sausage or bacon on the side is another way to go but probably not the best choice everyday. French toast or crepes are both sweet and have protein but I'm always looking for more protein-rich sweet options.
Ricotta pancakes are a perfect way to go. The ricotta gives you plenty of protein, they only have a couple of tablespoons of flour so you're not filling up on carbohydrates and best of all they are really delicious and cook up in a flash. Of course, serving them with bacon is up to you...
Lemon Ricotta Pancakes
Eight medium pancakes, serves two but recipe can be doubled
Ingredients
1/3 cup ricotta cheese
1 large egg; separated
2 Tablespoons milk
3 Tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking powder
pinch salt
1/2 teaspoon finely grated lemon rind (or so)
Instructions
Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat large nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.
Enjoy!
- Whole Wheat Vanilla Pancakes: Recipe
Want to know the most scrumptious thing you can make for breakfast this weekend? It's these pancakes. Seriously, they are so good I made them twice this week. I've been slowly but surely testing out more and more recipes from whole grain cookbooks,...
- Eggnog Pancakes: Recipe
I made eggnog from scratch once for a party, during college. It was positively amazing. It consisted of sugar, brandy, heavy cream, eggs and a pinch of nutmeg. It ought to have been called devil's nog. The stuff was pure evil! But tasty. Sadly the...
- Potato Zucchini Pancakes Recipe
Zucchini is a lovely green color. It is low in calories. It is relatively inexpensive and easy, perhaps too easy, to grow. Large ones are good for stuffing. Their flowers are beautiful and delicate and also good for stuffing. That is the sum of nice...
- Orange Spice Walnut Pancakes:recipe
While after Christmas sales may beckon others, I am avoiding the lousy weather, venturing out no farther than the kitchen. What I've learned in my kitchen is that necessity truly is the mother of invention. So perhaps is laziness. Using what you...
- Double Blue Pancakes Recipe
Summertime is when all sorts of berries appear. Strawberries first, then raspberries and blueberries and eventually blackberries. Right now you can buy big baskets of blueberries for only a couple of dollars. They are sweet and turn your tongue blue...