I suppose I can’t say that every Fourth of July I head to Vail since I have not been able to go the past two summers. However, once upon a time, Independence Day meant the Vail Shoot Out with the Gellers. Some of my favorite Mason memories are sitting in an oversized chair with him in my lap while reading cookbooks together. He loved the pictures. When he was older, we sat by the creek in their backyard reading the Chronicles of Narnia. Jenn loves to cook and made these ricotta pancakes one morning with blueberries. We didn’t even need syrup, we just spread lemon curd over them. I have made my own ricotta recipe and once merged it with a Pumpkin Spice recipe; the possibilities are endless. It’s hard for me to make pancakes now if I don’t have ricotta in the fridge, and Camden always gets the first one.
3/4 cup of milk - divided 1/2 and 1/4
1/2 cup ricotta cheese
2 T melted butter
1 tsp. vanilla
1 cup all purpose flour
2 tsp baking powder
1 T sugar
1/2 tsp salt
~ Preheat pan or griddle to medium low.
~ Beat 1/2 cup of milk, ricotta, melted butter, and egg.
~ Combine flour, baking powder, sugar, and salt before adding mixture to wet ingredients.
~ Stir only until there is no dry flour.
~ Add extra 1/4 cup of milk. Batter will be thicker than regular pancake batter.
~ Drop onto preheated pan/griddle in 1/4 cup dollops. Pancakes will take longer to cook, and you don’t want to burn them.
~ Flip when top starts to yellow - don’t wait for pancake bubbles!
~ Tons of variations: pumpkin and pumpkin seeds, blueberry and lemon curd, cinnamon and apples...