Mother’s Day is on Sunday. Don’t worry if you haven’t bought your mom a card yet or you don’t want to spend $97,000 on three flowers… I’ve got you covered!
Make your mom her very own Mother’s Day Brunch. There are several recipes just on this blog alone that would be great for Mother’s Day Brunch; options for all tastes:
Elevated Eggs Benedict
Waffles of Insane Greatness
Scones with Clotted Cream
Giada’s Tri-Colore Orzo Pasta Salad
Herb Roasted Potatoes
I am going for something very easy but absolutely scrumptious this Mother’s Day, Lemon Ricotta Pancakes. Now, I don’t think I have mentioned it yet but I LOVE Bisquick.! The original pancake and baking mix to be exact. What’s not to love? It is easy to use and delicious.
It is not difficult to make pancakes from scratch; I know that. But, sometimes I just want to take the super easy way out. And if I’m giving myself the shortcut of using a store bought mix, I like that I have to add eggs and milk… because those are real ingredients. Other store bought mixes you just add water and that kind of freaks me out. Pancakes are made with milk so… is there milk powder in those mixes? I don’t even want to know what they do for the eggs. Moving on…
Let’s talk about getting the pan or griddle ready to actually cook your pancakes. Everyone always talks about burning the first pancake. This is easily avoidable. Before I even get my pancake mix out, I put the pan on the stove and turn the heat between medium and medium-high. Let the pan get hot while you are mixing up your batter.
Then, right before you are getting ready to pour on the batter, put a little bit of butter on the hot pan. It will start to melt and sizzle immediately. Get a paper towel and fold it over a couple of times so it is quite thick. Wipe the butter off the pan (taking care not to burn yourself). You will have the perfect amount of butter- just enough so the pancakes won’t stick but not so much the bottoms will burn. Voila!
Mixing up the pancake batter is a cinch. Add all the ingredients to a bowl and combine with a fork. Done. These lemon ricotta pancakes have a lovely delicate flavor. I like my pancakes a little lighter than some people, if you like really thick pancakes, reduce the milk by ¼ cup. Top with syrup and some fresh blueberries or blackberries and you have a delicious treat for your mom (and yourself).
Leftovers? Thank goodness! Put your pancakes on a cooling rack and let them sit there until they get cold (only takes about 10-15 minutes). Then, put them in a freezer bag. If you are going to eat them within the next 2-3 days put them in the fridge. If you will not eat them for more than 3 days, put them in the freezer. When you are ready for pancakes again, take them out of the bag and pop them in the toaster. It doesn’t matter if they are frozen, they will just spend a little more time in the toaster. The gift that keeps on giving!
Happy Mother’s Day to all…
Especially my beautiful, amazing mom!
I Love You!!!
Lemon Ricotta Pancakes
2 c Original Biquick
2 Eggs, slightly beaten
1 c Milk
Zest of 1 Lemon
Juice of 1 Lemon (about 2 T)
¾ c Ricotta Cheese
Heat a large pan or griddle over medium to medium-high heat on your stove.
Add all ingredients to a mixing bowl and combine with a fork.
Add a pat of butter to the hot pan and wipe off with a paper towel you have folded over several times (be careful not to burn yourself).
Pour batter onto hot pan and cook until the edges of the pancakes look dry and bubbles are forming on the top; about 4 minutes.
Flip and cook until the other side of the pancake is browned; about 3 minutes.
Serve warm topped with syrup and some fresh berries, if desired.