Tomorrow is Friday! Wow, what a crazy
week, month, few months it has been! Graduate classes have been full swing and I have officially been placed on a new team at work. I apologize for my lack of posting–I owe you some amazing recipes and nutrition topics. I have a lot of ideas brewing!
Oh–did I tell you the exciting news? I’m officially a Registered Dietitian! I passed the national exam a few weeks ago. What a relief it was to get that test out of the way and become a real-life dietitian! 🙂
Anyways, the crazy days have led to less time in the kitchen and try to find more ways to create healthy, easy, quick meals. But a lack of time in the kitchen during the week makes me want to be in the kitchen creating tasty things on Saturday mornings. And that…I have…
Several months ago, my husband and I ventured up to the Twin Cities to watch some Tommie softball and visit family & friends. At one point, we met up with some friends of ours at Hell’s Kitchen in Minneapolis. I was originally recommended this restaurant because of their delicious homemade peanut butter. Well, duh, of course we had to try it out!
While at the restaurant, my husband stepped a little out of his breakfast comfort zone and tried the Lemon Ricotta Pancakes. They were awe-some! As soon as we left the restaurant, I knew I was going to have to try make these pancakes at home.
I know, I know. Ricotta, in pancakes? It sounds really bizarre. But I promise you would never think there was cheese in these pancakes. My husband says these pancakes were “dense and fluffy…is that possible?” I totally agree though. And for someone like me who doesn’t like eggs and is always looking to add more protein to traditional breakfast foods, these pancakes are packed with 7 grams per pancake. Yeah, 7 grams! That’s a lot for a pancake.
If you enjoy pancakes, this recipe is for you.
Pretty sure you should make these pancakes for Saturday morning breakfast. On the patio. Basking in the sun. With iced coffee. Mmmmm…
Sounds nice, doesn’t it? Good thing Saturday is only 1 more day away!
- 1 cup cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 1 cup reduced-fat ricotta cheese
- 2 eggs
- 1/3 cup whole milk
- 1 lemon, zest and juice
- 1 jar lemon curd
- Fresh berries
- Powdered sugar
- In a large bowl, combine the cake flour, baking powder, nutmeg, salt, and sugar. Combine.
- In a separate bowl, combine the ricotta, eggs, whole milk, lemon juice and zest. Combine.
- Mix the wet and dry ingredients together until combined.
- Pre-heat your griddle.
- Cook pancakes until golden brown.
- Warm the lemon curd. Drizzle over pancakes, as desired.
- Garnish with fresh berries and dust with powdered sugar. Enjoy!
- Nutrition Facts, per pancake, without lemon curd drizzle: 157 calories, 4 g fat, 2 g saturated fat, 64 mg cholesterol, 317 mg sodium, 99 mg potassium, 23 g carbohydrates, 1 g fiber, 7 g sugar, 7 g protein.
- If you are tracking your calories, you can find this recipe on MyFitnessPal.
- Search: Heaven Sent Peanut Butter, Ricotta Pancakes.