Ricotta Pancakes

Sunday breakfast was HEAVEN! Homemade ricotta pancakes topped with fresh berries, pure maple syrup and a side of bacon! OMG, these pancakes are so light and fluffy and lightly crisped on the edges because they are cooked in butter. One good thing is that they are mainly protein with only a little flour so they are not a heavy carbohydrate for breakfast. Highly recommend trying these. I think the recipe also allows for variations or different flavors or zests added to the batter. Enjoy!

Ricotta Pancakes

1/2 c. flour

1 tsp. baking powder

1 pinch salt

3 eggs, separated

2/3 c. milk

1/2 lb. ricotta

Blend above ingredients until well combined and smooth batter excluding the egg whites. In a separate bowl, whip egg whites until they form soft peaks. Gently fold in whipped egg whites into batter. Pour batter a ladle at a time into a buttered skillet and cook until lightly browned on both sides. Serve with fresh berries and/or pure maple syrup.

~Enjoy~

~Lemon Curd with Blueberries~

Here is a quick dessert that has huge flavors going on. My mother~Barb~is visiting and made home made lemon curd with Meyer lemons which is sooooo yummy. We served the lemon curd over pound cake and topped it with fresh blueberries! Simple and yummy!

Mmmmmm........

Look at that smile.......must be good!!

Lemon Curd

from Ina Garden

3 lemons

1 1/2 c sugar

1/4 lb butter

4 eggs

1/2 c lemon juice (3-4 lemons)

1/8 tsp salt

Zest 3 lemons and place in food processor with the sugar and pulse until finely minced.

Cream the butter and add in the lemon & sugar mixture.

Beat in the eggs, 1 at a time.

Then add in the lemon juice and salt.

Mix until combined.

Pour mixture into a sauce pot and stir constantly until thickened over low heat.

Remove from heat and refrigerate until chilled.