If you follow me on Instagram, you’ve probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They’ve earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn’t resist having breakfast in bed. Honestly, I don’t think I ever slept better than in this bedding. And I’ve slept a LOT. Trust me. Sleeping happens to be one of the things I’m best at in life, unfortunately. Though I must say it’s also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it’s a struggle. If I didn’t have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too, I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.
LEMON RICOTTA PANCAKES
Gluten-free as long as you use gluten-free rolled oats!
Makes 15 small pancakes
3 tbsp milk
3/4 cup ricotta cheese
3/4 cup gluten free rolled oats
1 1/2 tsp baking powder
pinch of salt
zest from 1 lemon
1/3 cup mascarpone cheese
1-2 tbsp milk
1 tbsp frozen blueberries, thawed and mashed
1/2-1 tbsp powdered sugar if desired
1. Mix all ingredients for the pancakes with an immersion blender until smooth.
2. Fry heaping tablespoons of batter on medium low heat in some butter or oil.
1. Mix mascarpone cheese with milk, blueberries and powdered sugar if desired. Spread on top of pancakes, or serve with your favorite topping.
*Post sponsored by Evencki. All opinions are my own.