On Sunday, since it was "wash the sheets day", I decided we could have breakfast in bed.
For those of you who know how anal I can be you know this was HUGE! I made a YUMMY
recipe from Cooking Light for Lemon Ricotta Pancakes (partially because I had left over Ricotta from the lazagna rolls). Served with Pecans, Bananas and Hot syrup on top they were DELISH!
Lemon Ricotta Pancakes
1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Makes about 8 pancakes; 4 servings
PS- After I made a huge mess, ate and relaxed in bed until noon I had a dirty house, unproductive anxiety breakdown. Go figure!
PPS- Dirty House Breakdowns in front of significant others can often result in new cleaning supplies... like a microfiber mop and mit. Thanks, Scotty!