My weekend plans: peach ricotta pancakes

jen's splash

RECIPE: Peach ricotta pancakes.

Pretty much all I knew about my weekend was that I was making this recipe. Sure: it was a three day weekend. And in my more energetic days I would have planned something more extensive than a single recipe. More likely? A big outdoor adventure.

But I’m beginning to think that a quiet morning, a good book, some coffee and peach pancakes are plenty to look forward to for the weekend. Right?

(Although we did go hiking, too. After breakfast.)

Does it reflect my age, that I’m content with a handful of simple pleasures for a holiday weekend? Maybe.

Thrilled with the art of a mushroom spied on the hike. Belly full of peach ricotta wonder.

I prefer to think I’m pretty zen about it all. Not lazy. But appreciative. And if your day involved these pancakes and a forest hike? I’m telling you: that’s pretty awesome.

RECIPE RATING: 5 of 5 glasses of coffee. Thanks Kelly from The Best Remedy for the recipe!

Peach ricotta pancakes
Print
Recipe type: Breakfast: makes 6, 4 inch pancakes
Author: Jen
Thanks to The Best Remedy blog for the recipe: http://thebestremedy.co/2012/07/09/peach-ricotta-pancakes/
Ingredients
  • 3/4 C flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 C milk
  • 1 egg (from the chicken next door! Yay!)
  • 1 Tbsp butter, melted
  • 1/2 tsp vanilla
  • zest of 1 lemon
  • 1/4 C ricotta
  • 2 ripe peaches, sliced into 1/4-inch slices
Directions
  1. Slice your peaches.
  2. In medium bowl, combine the dry ingredients: flour, sugar, baking powder, salt and cinnamon.
  3. In a separate medium bowl combine wet ingredients: milk, egg, melted butter, vanilla, ricotta and lemon zest.
  4. Add the wet ingredients to the dry ingredients until just combined. Batter will be lumpy.
  5. Heat a skillet on the stove-top at medium heat, add a dollop of melted butter to prevent sticking, and add 1/4 or less C batter. Carefully arrange 4-5 peach slices in batter and let pancake cook, about 3 minutes. Once the sides begin to bubble and batter begins to look less wet, flip and cook the other side, about 1 minute.
  6. Keep doing this. (I keep the finished pancakes in a tin in the oven’s warming drawer while the other pancakes are cooking.)
  7. Top with a maple syrup. Enjoy!
2.2.6

 

Share
This entry was posted in 5 Wine Glasses, Breakfast and tagged , , . Bookmark the permalink.

3 Responses to My weekend plans: peach ricotta pancakes

  1. Manda says:

    Sometimes I make the mistake of reading your posts in the morning while I’m at school, and then all I want is whatever you made, but instead I have to go talk to annoying teenagers.

  2. Nicole Yonke says:

    oh my gosh this makes me want the weekend to come now so i can make them!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: