If I had to choose only one meal to eat every day, it would no doubt be breakfast. For one thing, I wake up ravenous. I usually eat an early dinner (Dustin calls it senior citizen hour. It’s usually us and the cute elderly crowd when we dine out.), so by the morning hours I’m hungry. But it’s really because I couldn’t live without pancakes. Or french toast or waffles or eggs. Or cinnamon rolls. Most of which, let’s be honest, are the equivalent of dessert. But since it’s socially acceptable to eat them- slathered in butter and syrup, even frosting- first thing in the morning, I fully embrace it! Plus, breakfast doesn’t have to be sweet. Put an egg on it and call it brunch. I can have tacos or pizza well before noon any day. (Why is it that an egg on anything make it that much more amazing?)

So pancakes. They can be healthy. I usually lean that way. But every once and a while they live up to their name and are truly a treat. Like these. These sweet, buttery, lemony ricotta pancakes. I topped mine with tart Greek yogurt, fresh berries, and a dusting of powdered sugar. A blissful start to the day.

p.s. A Hint of Honey is now on Instagram! You’ll find me here @hintofhoney.

Lemon Ricotta Pancakes

INGREDIENTS

5 Tbsp. unsalted butter
1 cup milk (I used low-fat milk)
1 1/4 cups all-purpose flour (I used half white whole wheat and half all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
3 large eggs, yolks and whites separated
2 Tbsp. sugar
1 Tbsp. lemon zest (about 2 lemons)
1/2 tsp. pure vanilla extract
1/2 cup whole-milk ricotta cheese

fruit, powdered sugar, maple syrup, yogurt, for serving (all optional)

DIRECTIONS

1. Place butter and milk in a small saucepan over medium heat. Cook until butter is melted, stirring occasionally. Remove from the heat and let cool slightly.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk together the egg yolks, sugar, lemon zest, and vanilla. Slowly whisk in a small amount of the milk-egg mixture to temper the eggs before whisking in the remaining milk-egg mixture until smooth. Stir in the flour mixture with a rubber spatula until just combined (do not overmix) and set aside.

4. In a separate bowl, whisk the egg whites to soft peaks (the peaks should bend easily, I like to use a hand held mixer for this). Using a rubber spatula, gently fold the egg whites into the batter until just combined.

5. Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese. (The batter will still be lumpy and streaked with bits of ricotta.)

6. Heat a large nonstick fry pan, griddle, or cast-iron skillet over medium heat. (You can test to make sure the pan is hot by sprinkles a couple drops of cold water into the pan. If it sizzles and dances across the surface then the pan is ready.)

7. Lightly coat the surface of the pan with butter then use a 1/2-cup measuring cup to scoop the batter onto the pan. (Don’t try to crowd too many pancakes onto one pan. They will spread as they cook and need room to flip.) Cook until bubbles form on top of the pancakes, about 4-5 minutes. Flip and cook until the bottoms are golden brown, another couple minutes. Repeat with the remaining batter and serve with fruit, powdered sugar, maple syrup, or yogurt (all optional). (Note: cooked pancakes can be kept warm on a sheet tray in a 250 F oven until ready to serve.)

Makes 12-16 pancakes.

(Adapted from CHOW )