For some, a strong cup of coffee or tea helps. Not for me. I wake up slowly. And after being up for at least an hour or two, I tackle breakfast. Left to my own devices, I would probably just eat brunch and save the real breakfast food for dinner, but my husband prefers something a bit more traditional.
The big problem with breakfast for me is always what to have. Savory or sweet? Both are appealing, but if I eat something sweet I may not get enough protein and, as a result, I'm ravenous barely an hour or two later. Nutritionists recommend a "balanced" breakfast, meaning both carbohydrates and protein. Easy to do with eggs or cheese, but harder to do with sweets like pancakes. Having vegan sausage or faux bacon on the side is another way to go but probably not the best choice every day. French toast or crepes are both sweet and have protein, but I'm always looking for more protein-rich sweet options.
Ricotta pancakes are a perfect way to go. The ricotta gives you plenty of protein, and the pancakes only have a couple of tablespoons of flour so you're not filling up on carbohydrates. Best of all they are really delicious and cook up in a flash.
LEMON RICOTTA PANCAKES
8 medium pancakes SERVES 2, but recipe can be doubled
- 1/3 cup ricotta cheese
- 1 large egg; separated
- 2 Tablespoons milk
- 3 Tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon baking powder
- Pinch salt
- 1/2 teaspoon finely grated lemon rind (or so)
Blend egg yolk and ricotta cheese then add milk, flour, sugar, baking powder, lemon rind and salt, mixing until completely blended. Beat egg white in another mixing bowl until just stiff but still moist. Fold gently into batter. Heat a large, nonstick skillet or griddle over medium heat and coat with cooking spray. Drop batter by heaping tablespoonful onto skillet, and cook until golden brown on the bottom then gently flip and cook on other side. Serve immediately.