Friday, August 19, 2011

Healthy Beginnings

I can't believe my last post was in June! Whew, the summer has flown on by, and I am already anticipating the crazy rush of life when fall arrives. Fall conjures many images in my mind, like apples, hay rides and well... breakfast. What can I feed my children that is healthy, fast and something they will actually eat?
I have the perfect recipe, thanks to the blueberry picking that has taken place. Pancakes, yes pancakes it is. Fresh picked blueberries, a lemon and a few other ingredients and there is never a need to buy powdered pancake mix again.

The lemon adds a depth to the pancakes that partners perfectly with blueberries. In the end, one bite and you have a pancake that is anything but ordinary. So, get the griddle out and maybe keep it out for dinner too!

This recipe was adapted from Bobby Flay.

Pancake batter:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
3 large eggs, seperated
2 tablespoons vegetable oil
1 1/2 cups buttermilk
2 tablespoons lemon zest, I perfer to use organic lemons
1 tablespoon vanilla
pinch cream of tartar
2 1/2 cups fresh blueberries
1 cup ricotta
3 tablespoons whole milk
1 stick butter, cut into pats


Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Now, pour liquid ingredients into the dry. Mix together until flour is just incorporated.
In a small bowl, use a hand mixer to mix egg whites and cream of tartar together. Beat until soft peaks form.
Gently fold this egg white mixture into pancake batter. Mix until just incorporated.
Set aside for about 10 minutes, then fold in blueberries.
Mix ricotta with milk. Set aside.


Heat griddle and place a pat of butter on surface until melted.
Scoop 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. You may keep warm in an oven, or serve to starving guests (family members) right away. This is every man for himself method! Serve a dollop of ricotta and pure maple syrup over pancakes.