Jewish Journal

Lemon Ricotta Pancakes [VIDEO + RECIPE]

That stereotypical ritual of the man making breakfast for the wife once a year on Mothers Day kind of falls apart in a home where the husband is the family cook.   I made Naomi breakfast the Sunday before Mothers Day too, and the Sunday before that.   And every Sunday of every year that we’ve been home. Making these pancakes still made this Mothers Day different from all others.

The week before  Naomi was in New York. She came home raving about the Lemon Ricotta Pancakes at Café Luxembourg on the Upper West Side. When I asked her what she wanted for brunch on Mothers Day, she said Lemon Ricotta Pancakes. I made my version of them for her, adapting a recipe from pintsizedbaker.com. Two days later, I made them again, for dinner. This coming Sunday? I might make them again.

 

[RECIPE] Lemon Ricotta Pancakes with Blueberry Sauce

Adapted from PintSizedBaker.com

INGREDIENTS

INSTRUCTIONS

Blueberry Sauce

INGREDIENTS

3 cups fresh blueberries

1 T. sugar

INSTRUCTIONS

First, taste the blueberries.  If they are sweet, stick to a tablespoon of sugar. If they are tart, add more.

Put blueberries and sugar in a small saucepan. Heat over medium-high flame until the berries begin to pop and melt. You can speed the process by crushing them with a potato masher or heavy spoon. Bring to boil then lower heat and simmer until saucy but still fresh, about 10 minutes.

Let cool slightly. You can make ahead and refrigerate, covered, for a thicker sauce.