Not Your Granny's Pancakes

Saturday, January 24, 2015

Since I've been old enough to toddle, pancakes have been one of my favorite breakfast foods. My intense liking for them probably has something to do with the powerful memories associated with them. I grew up on a farm in the middle of Amish country and every morning after his chores were done, my father would come into the kitchen, wash up at the sink, and begin his breakfast ritual of making the most delicious pancakes, all puffy and golden, in the black cast iron pan that never left our stove top. I would awaken to the smells drifting in from the kitchen, and it was that aroma that got me out of bed quicker than my Mama's urging from her post at the sewing machine.

These pancakes are not the kind I grew up with, granted.  They are a healthier version (something we need to think of occasionally) and are made with a few simple ingredients: eggs, oats, ricotta, milk and some fresh-squeezed lemon juice.  Topped with cream, blueberries and a dusting of sugar they are truly a delight.  Here's to pancake lovers everywhere -- it brings out the kid in all of us.

Flourless Lemon Ricotta Pancakes 
(slightly adapted from Linda Lomelina's excellent recipe)

Put the following ingredients into a food processor or blender and process until smooth-ish:

4 farm-fresh eggs
4 tablespoons milk
1 cup ricotta cheese
1 cup old fashioned rolled oats (I used an organic variety, grown on an Amish farm)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
Juice from one lemon (for a stronger lemon taste, lemon zest can be used. If you add extra juice to get it more lemony, you need to add a tablespoon of flour so the batter won't be too runny.)

Fry in a cast iron skillet over medium to medium-low heat. I use 1/4 cup of batter per pancake.  Top with whipped cream and blueberries and drizzle with maple syrup. Yum!!!

Feeds 4 (or two hungry farmers)