Sometimes you just need a pancake. These tasty little buggers completely hit the spot. The ricotta gave them a nice fluffy texture, that combined nicely with the hearty flavor of the buckwheat. I liked that this used a combination of flours, since sometimes the straight buckwheat can be a little too much. The slight taste of nutmeg and lemon was just enough flavor without being overpowering. In my opinion, these were the best pancakes I've had in ages. Joel liked them too, but didn't swoon over them with quite the same intensity as me ;-)
Dry Ingredients
1/2 cup flour (or a gluten free all-purpose flour mix)
1/4 cup buckwheat flour
1 tablespoon baking powder
freshly grated nutmeg (to taste)
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons sugar
Wet Ingredients
1 cup ricotta (I used part-skim)
2 eggs
2/3 cup milk (I used 2%)
1 lemon zested and juiced (or 3 tablespoons ReaLemon)
Top with...
1 cup fresh blueberries
Maple Syrup
Butter
Directions
Combine dry ingredients in a bowl. In a separate bowl combine wet ingredients. Mix wet and dry ingredients together. Let sit for about 10 minutes. Cook at pancake temperature, for pancake time on stovetop or griddle. Cover with blueberries, syrup, and butter. Eat. Savor. Eat some more.
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