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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup part-skim ricotta 1/3 cup granulated sugar 2 large eggs 1/2 cup water 1/3 cup buttermilk 2 tsp lemon or orange zest 3 tbls melted butter Instructions: 1. In a medium bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest and melted butter until smooth. 2. slowly blend in 1 1/2 cup of any pancake mix. Add more mix if too thin or more water if too thick. Should be a little lumpy and pourable. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1?3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Dust with powdered sugar and serve with berry compote Notes: Very moist and light. Serve with homemade pomegranite syrup. |
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